RECIPE: 10 Vegetable Soup


Here’s an easy way to make a delicious veggie soup. These are my favorite 10 vegetables to use, but feel free to use the ones you love! Serves 8.

1 tablespoon extra virgin olive oil

2 sprigs rosemary, leaves off, chopped fine

1/2 a yellow onion, peeled and chopped

2 cloves garlic, peeled and chopped (optional)

2 cups carrots, chopped

2 cups celery chopped

2 cups sweet potato or butternut squash, chopped

2 cups zucchini, chopped

2 cups yellow squash, chopped

2 cups fresh spinach, chopped

One 14-ounce can chopped Italian tomatoes

2 cups cauliflower, chopped

2 cups fresh mushrooms, chopped

5 quarts vegetable broth

1 cup fresh parsley, chopped

1 rind from a piece of Parmesan (optional)

1 1/2 cup shredded aged Parmesan

Heat soup pot. Add oil, onion and rosemary and sauté until soft. Add all the other ingredients, except the shredded Parmesan and fresh parsley.

Bring soup to a boil and then lower heat and simmer for one hour. Take the rind out. Add parsley, and if you wish, add the shredded Parmesan or serve it on the side!