Vegetable Soup

Name: Vegetable Soup
Ingredients: 1/2 head celery (diced); 1/4 cup garlic (chopped); 2 onions (diced); 2 carrots (diced); 1/4 head broccoli stems (diced); 1/4 head cauliflower (diced); 1/4 head cabbage (diced); 1/4 bunch leeks white only (diced); 1 pint knudsen very veggie juice; 1/4 head fennel (diced); 1 zucchini (diced); 1 yellow squash (diced); 1/2 tablespoon oregano , dry; 1 tablespoon garlic (granulated); 1/2 tablespoon basil (dry); 1 tablespoon whole thyme (dry); 1/4 teaspoon black peppercorns (ground); 1/4 teaspoon kosher salt; 1 gallon vegetable stock (low-sodium); 1/2 each red yellow and green bell peppers (seeds removed and diced); 1/2 butternut squash (skin and seeds removed diced); 1/4 bunch thyme (leaves picked and chopped)

Written by Pritikin Chefs

0.8 min read

Vegetable Soup

Course: Appetizer, Side Dish, Vegetarian

Cuisine: American, Comfort Food, International, Vegetarian

Yield: 8-ounce serving

Materials

1/2 head celery diced
1/4 cup garlic chopped
2 onions diced
2 carrots diced
1/4 head broccoli stems diced
1/4 head cauliflower diced
1/4 head cabbage diced
1/4 bunch leeks white only diced
1 pint knudsen very veggie juice
1/4 head fennel diced
1 zucchini diced
1 yellow squash diced
1/2 tablespoon oregano , dry
1 tablespoon garlic (granulated)
1/2 tablespoon basil (dry)
1 tablespoon whole thyme (dry)
1/4 teaspoon black peppercorns ground
1/4 teaspoon kosher salt
1 gallon vegetable stock (low-sodium)
1/2 each red yellow and green bell peppers seeds removed and diced
1/2 butternut squash skin and seeds removed diced
1/4 bunch thyme leaves picked and chopped

Instructions

Bring all ingredients to a boil. Reduce heat and simmer until vegetables are thoroughly cooked, about 45 minutes.
Puree one-fourth of soup. Add pureed soup back to rest of soup.

recipe