Free Recipe Spring Vegetable Soup
Recipe Type: Free Recipes
Recipe Preparation: simmer
Cooking Ingredients for Spring Vegetable Soup Recipe
1/4 c Vegetable oil
3 Carrots, diced
2 c Small broccoli florets
2 sm Zucchini, diced
2 sm Yellow crookneck squash,
-diced
1 Sweet potato, peeled, diced
8 oz Fresh shiitake mushrooms,
-stems removed, caps
-quartered
6 Shallots, chopped
4 lg Garlic cloves, minced
6 c Vegetable broth
1 cn (28-oz) diced tomatoes
1/4 c Chopped fresh basil
1/8 ts Ground cloves
Spring Vegetable Soup Preparation
Barbara Wasser”s Kosher Kitchen (Adapted from BON APPETIT, March 1994) May Be Used For Passover Large covered stock pot 1. Heat oil in heavy large stock pot over medium-high heat. 2. Add carrots, broccoli, zucchini, squash, sweet potato, mushrooms, shallots and garlic. 3. Saute until vegetables are almost tender, about 10 minutes. 4. Mix in broth, tomatoes with juices, basil and cloves. 5. Simmer over low heat until vegetables are tender, about 20 minutes. 6. Season to taste with salt and freshly ground black pepper. 7. Serve with your favorite matzo ball. Can be prepared 1 day ahead. Return soup to simmer before serving. Posted to JEWISH-FOOD digest V97 #117 by swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Spring Vegetable Soup?
If you know a better Spring Vegetable Soup Recipe please comment below.