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Vegetable Soup

Healthycooking's picture
Ingredients
  Olive oil 2 Teaspoon
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Red bell pepper 1 Cup (16 tbs), diced
  Celery 2⁄3 Cup (10.67 tbs), diced
  Carrot 1⁄2 Cup (8 tbs), diced
  Garlic 2 Clove (10 gm), minced
  Broccoli florets 2⁄3 Cup (10.67 tbs)
  Zucchini 1⁄3 Cup (5.33 tbs), thinly sliced
  Yellow squash 1⁄3 Cup (5.33 tbs), thinly sliced
  Yellow cornmeal 1⁄3 Cup (5.33 tbs)
  Scallions 1⁄4 Cup (4 tbs), thinly sliced
  Parmesan cheese 2 Tablespoon, grated
  Coriander 2 Teaspoon, chopped (fresh)
Directions

1. In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, celery, carrot and garlic, reduce the heat to low and cook about 10 minutes, or until the onions are soft.
2. Increase the heat to high and add 6 cups of water. Bring the soup to a boil and add the broccoli, zucchini and yellow squash. Reduce the heat to medium-low and simmer about 7 minutes, or until the broccoli is tender.
3. Increase the heat to high and bring the soup to a rolling boil. Slowly pour in the cornmeal, whisking constantly. Continue whisking about 1 minute, or until the soup thickens. Remove the pan from the heat and ladle the soup into 4 bowls. Sprinkle each serving with scallions, Parmesan and coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
4

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