Nutritious Soup for vegans, vegetarians and Lent observers.
Ingredients:
1 tomato (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 Leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder or fresh garlic (diced)
½ teaspoon chili pepper powder (berbere)
3 tablespoons extra-virgin olive oil
2 bay leaves
6 cups water
Black pepper and Salt to taste
Preparation:
1st Step: Rinse well all vegetables before chopping;
2nd Step: Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes;
3rd Step: Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups);
4th Step: Purée (mash) the cooked vegetables in a blender or food processor;
5th Step: In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil;
6th Step: Pour the blended vegetables to the pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes;
7th Step: Remove from heat; sprinkle fresh parsley and serve it hot.
5 servings
For nutritional facts of this recipe please visit http://www.food.com/320790
Ingredients:
1 tomato (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 Leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 sweet red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder or fresh garlic (diced)
½ teaspoon chili pepper powder (berbere)
3 tablespoons extra-virgin olive oil
2 bay leaves
6 cups water
Black pepper and Salt to taste
Preparation:
1st Step: Rinse well all vegetables before chopping;
2nd Step: Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes;
3rd Step: Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups);
4th Step: Purée (mash) the cooked vegetables in a blender or food processor;
5th Step: In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil;
6th Step: Pour the blended vegetables to the pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes;
7th Step: Remove from heat; sprinkle fresh parsley and serve it hot.
5 servings
For nutritional facts of this recipe please visit http://www.food.com/320790
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