Tuesday, February 9, 2010

Wonderful Veggie Soup Recipe

Gardener's Broth Soup

3 TB Butter
1 onion, chopped
1-2 garlic cloves
1 large leek
1/2 lb. brussels sprouts
3/4 cup green bean fresh)
5 cups vegetable or chicken broth (reduced sodium)
!TB lemon juice plus the zest
1 cup frozen peas -defrosted
1/2 tsp ground coriander
4 TB heavy cream (optional)
sale & pepper to taste

Saute the onion and garlic in the butter until they soften.

Slice the white part of the leek thinly and set aside for later. Slice the rest of the lee, the brussels sprouts and the green beans.

Add the green part of the leek, the green beans and the bressels sprouts to the pan with the onion. Add the stock and bring to a boil. Simmer about 15 minutes.

Add peas, salt & peeper to taste, coriander, lemon juice and zest. Continue to simmer until tender (about 15-20 minutes).

Cool the soup. Once cool, puree in blender or use an immersion blender (greatest kitchen gadget EVER).

Put back on the stove and stir in the white part of the leek. Bring to a boil and then simmer 15-20 minutes. Stir in the heavy cream just before service, if desired. NOTE: If you want to skip the calories of the cream, it still tastes great!

I got this recipe a month or so ago from a friend on Facebook. It is REALLY good and very healthy. I make a double batch and freeze individual bowls for lunch or dinner.

Hope you enjoy it as much as I do!


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