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Harvest Soup

What you need: 

9 cups water
1 large onion
2 large cloves garlic, minced
2 stalks celery, chopped
2 cups banana squash, cubed
1 small cauliflower, cored and cut into 1-inch florets
4 medium carrots, peeled and cut into 1/2-inch cubes
4 medium zucchini, cut into 1/4-inch slices
4 medium golden zucchini or summer squash, cut into 1/4-inch slices
1 small head cabbage, cored, quarterd, and sliced thin
1/2 teaspoon thyme
1/2 teaspoon basil
2 tbl white miso
1 teaspoon sea salt
Dash of cinnamon
Dash of netmeg
2 tbl fresh lemon juice

What you do: 

I like to add approx. 1/2-1 cup of pinwheel pasta. Orzo would be good too.
In large pot, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to form thick stock. Stir in lemon juice at end of cooking. This soup makes a great leftover and its fatfree!

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