Yield: 6 servings
|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),|
|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.