Nutrition Information

Soup, Vegetable

by Pierre S. Aoukar, MD
Posted: March 16, 2003

Servings: at least 6

INGREDIENTS:

6 carrots, sliced
1 large stalk of celery, sliced
3 large white potatoes, cubed
3 yellow squash, cubed
3 zucchini, cubed
½ head white cabbage, cut into 1 inch pieces
5 fresh tomatoes or 1 can plum tomatoes, drained, chopped
6 cloves fresh garlic, minced
1 medium onion, diced (brunoise)
2 Tb extra virgin olive oil
6-8 cups vegetable stock or water
2 bay leaves
dried oregano, generous pinch
1 bunch fresh Italian parsley, minced
sea salt, black pepper and crushed red pepper to taste

DIRECTIONS:

In a 4 quart pot, sauté onions in olive oil until wilted. Add garlic and cook until it begins to brown. Add the potatoes, carrots, celery, bay leaves and oregano. Sauté for 5 minutes. Add tomatoes and stock to cover vegetables by at least one inch. Bring to a boil, turn heat down, cover and simmer until potatoes are just tender. Add cabbage and both types of squash. Simmer for a few more minutes and turn heat off. Add parsley and season for salt and pepper.

Reference:
Vegetable Soup, The Recipes of Dr. Aoukar