You are here

Winter Vegetable Soup

Chef.Foodie's picture
Ingredients
  Banana squash 8 Ounce
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Stemmed slivered mustard greens 1 Cup (16 tbs), drained, rinsed
  Cauliflower 1 Cup (16 tbs), chopped
  Cooked rice 1⁄2 Cup (8 tbs)
Directions

Cut off and discard peel from squash.
Cut squash into 1/2-inch cubes, place in a 2- to 3-quart pan, and add broth and ginger.
Bring to a boil over high heat; reduce heat, cover, and simmer until squash is tender when pierced (about 10 minutes).
Add mustard greens and cauliflower to soup, then increase heat to high and bring soup to a boil.
Reduce heat, cover, and simmer until cauliflower is tender when pierced (about 10 minutes).
Stir in rice and continue to simmer, uncovered, until hot (about 3 more minutes).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Winter, Healthy
Ingredient: 
Vegetable

Rate It

Your rating: None
4.0325
Average: 4 (20 votes)