Garlic lovers' vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Onion; chopped |
| 2 | tablespoons | Minced fresh garlic |
| 1 | Stalk celery; thinly sliced | |
| 1 | large | Carrot; diced |
| 1 | Ripe tomato; (peeled & seeded), | |
| ; diced | ||
| ½ | cup | Diced zucchini |
| ½ | cup | Finely chopped cabbage |
| 4 | cups | Vegetable broth |
| ½ | teaspoon | Salt and pepper; (or more to taste) |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Ground coriander |
| ½ | cup | Finely chopped broccoli flowerets |
| 1 | tablespoon | Minced fresh parsley |
| 1 | tablespoon | Minced fresh basil |
Directions
Heat the oil in a large, nonstick Dutch oven over medium high heat. Add the onion and cook, stirring frequently, until onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring, 1 minute.
Add celery, carrot, tomato, zucchini, cabbage, broth, salt, and dried herbs and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add broccoli, parsley, and basil, and simmer 5 minutes.
Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0l.