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Harvest Soup

Healthycooking's picture
Ingredients
  Water 9 Cup (144 tbs)
  White onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Celery stalks 2 , chopped
  Celery root 1 Medium, peeled
  Banana 2 Cup (32 tbs), cubed
  Cauliflower 1 Small, cored and cut into 1-inch florets
  Carrots 4 Medium, peeled and cut into 1/2-inch cubes
  Zucchini 4 Medium, cut into 1/4-inch slices
  Golden zucchini/Summer squash 4 Medium, cut into 1/4-inch slices
  Potatoes 3 Medium, peeled, halved, and cut into 1/4-inch slices
  Cabbage 1 Small, cored, quartered, and sliced thin
  Dried thyme 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried summer savory 1⁄2 Teaspoon
  White miso/2 vegetable bouillon 2 Tablespoon
  Sea salt 1 Teaspoon
  Cinnamon 1 Dash
  Nutmeg 1 Dash
  Lemon juice 2 Tablespoon
Directions

MAKING
1) In a heavy soup kettle, add water and bring it to a boil.
2) Put all the ingredients other than the lemon juice and bring back to boil.
3) Allow the liquid to simmer for 30 minutes. Break up the squash by frequent stirring to form thick stock.
4) Squeeze fresh lemon juice on top at the end.

SERVING
5) Serve the soup warm by garnishing with lemon zest.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
2

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