Clear Spring Vegetable Soup Recipe - Cooking Index
Clear Spring Vegetable Soup Recipe - Cooking Index
| 1 teaspoon | 5ml | Olive oil |
| 1 | Onion - quartered | |
| 2 | Celery stalks with leaves - quartered | |
| 1 | Bay leaf | |
| 1 | Carrot - sliced | |
| 1 | Turnip - sliced | |
| 1 cup | 146g / 5.1oz | Chopped green cabbage |
| 1/2 cup | 73g / 2.6oz | Chopped fresh parsley |
| 5 cups | 1185ml | Water |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat oil in large pot over medium-high heat. Add onion, stirring to coat, and cook 5 minutes, adding water as needed to prevent browning. Add celery, bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2 minutes. Add water. Bring to boil, lower heat to medium and simmer 1 hour.
Strain through colander, pressing to extract flavor. Discard solids. Season to taste with salt and pepper.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: 17 calories; 1.2 g fat (0.2 g saturated fat; 64 percent calories from fat); 1.6 g carbohydrates; 0 mg cholesterol; 155 mg sodium; 0.3 g protein; 0.5 g fiber.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.