Chef Tom Fraker
Vegetable Soup
Vegetable Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
Asian
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
2 hours
A simple soup that comes together quickly, and tastes even better the next day with a sandwich!
Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons unsalted butter
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1 Onion from Melissa’s Organic Soup Starter Kit, julienned
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1 Carrot from Melissa’s Organic Soup Starter Kit, diced
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1 cup Celery from Melissa’s Organic Soup Starter Kit, diced
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3 cloves Organic Peeled Garlic, minced
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6 cups vegetable or chicken broth
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To taste Spice Grinder (Rainbow Peppercorn)
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6 cups vegetable or chicken broth
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6 Organic Roma Tomatoes, diced
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1 1/2 cups Zucchini from Melissa’s Organic Soup Starter Kit (use Green Zucchini) diced
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1 1/2 cups Baby Summer Squash, halved or quartered
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2 large thyme, use sprigs
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4 tablespoons Organic Italian Parsley, chopped
Directions
In a large stock pot, heat the oil and butter and sweat the onions until translucent.
Add the carrots and celery and continue to cook until slightly tender but still crisp.
Next, add the garlic and cook until fragrant, about 10 seconds.
Add the chicken broth and the remaining ingredients.
Bring to a boil and reduce heat. Simmer for 1/2 hour so that the flavors can incorporate.
Adjust seasonings before serving.
Recipe Note
Feel free to add in a protein to make this a complete meal. Some suggestions are: cubed firm tofu, cooked quinoa, left over shredded or cubed roasted chicken, Melissa's Steamed Lentils and some cooked rice or pasta.
Filed in:
Baby Summer Squash,
Chicken Broth,
Clean,
Comfort Food,
Easy,
Grinder Rainbow Peppercorn,
Healthy,
Maui Onions,
Melissa's Spice Grinders,
Organic Carrots,
Organic Celery,
Organic Italian Parsley,
Organic Peeled Garlic,
Organic Roma Tomatoes,
Organic Soup Starter Kit,
Organic Zucchini,
Plant-Based,
Simple,
Soup and Stew,
Soup n'Sandwich,
Spice Grinder (Rainbow Peppercorn),
Thyme,
Vegetable Broth,
Vegetable Soup,
Vegetables,
Vegetarian,
Whole
