Garlic lovers' vegetable soup

Yield: 6 servings

Measure 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

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.

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