Monday, November 9, 2009

Harvest Soup

Here's an easy and satisfying way to use all the veggies now in season, and to have your lunch prepared for the whole week.
  • 9 cups water
  • 1 large onion
  • 2 large cloves of garlic, minced
  • 2 stalks celery, chopped
  • 2 cups squash, cubed
  • Dash of nutmeg
  • 1 small cauliflower, cored and cut into 1 inch florets
  • 4 medium carrots, cut into thin slices
  • 4 medium zucchini, cut into 1/4 inch slices
  • 1 small head of cabbage, cored, quartered, and sliced thin
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 2 Tbsp white miso
  • 1 tsp sea salt
  • Dash of cinnamon
  • 2 Tbsp fresh lemon juice

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 the end. This soup makes a great leftover and is fat free.

This is the kind of soup that tastes best eaten out of a ceramic bowl that someone you love made in their pottery class!

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