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Receta Four Day Vegetable Soup

by Global Cookbook

Ingredientes

1 lrg Onion, peeled, fine minced 3 x Garlic cloves, peeled and finely minced 2 c. Cabbage, cooked and finely minced 2 x Carrots, peeled, shredded 1 sm Turnip, peeled, fine diced 1 x Mushrooms, minced 4 x Swiss chard leaves & stems

2 sm Zucchini, finely diced 4 x Rosemary leaves, fresh, or possibly 1 tsp Rosemary, dry, crushed 1 med Tomato, peeled, seeded and minced 1 Tbsp. Salt, to taste 1 tsp Pepper, black, grnd fresh to taste

Direcciones

1. Put all the vegetables and the rosemary in a deep pan. Cover with water and add in salt and pepper to taste - about 1 tblspn salt and 1 tspn pepper.
2. Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-1/2 to 2 hrs, or possibly till all the flavors are well blended.
3. Taste and correct the seasoning. Serve with crackers, cheese, or possibly whatever you'd like.* Examples of variations* First day: Sufficient soup for four people. Serve as described above. Second day: Add in to the remainder another couple of peeled and minced tomatoes, a few leaves of finely minced spinach, another zucchini, and a few leftover cooked chickpeas. Add in a bit of grated lemon rind and a touch of onion about 10 min before serving.
4. Third day: For lunch, the soup is good cool with a dollop of creme frai'che. Fourth day: Add in 2 or possibly 3 peeled and diced beets, another c. of finely minced, cooked cabbage, 3 or possibly 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day.
5. NOTE: Of course, if youhave some chicken or possibly vegetable broth you can add in it to the soup. The secret is to have variations of color, texture and flavor.

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