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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Garlic clove minced
- 1 tsp Paprika
- 1 bn Fresh marjoram - (sm bunch) minced
- 4 x Tomatoes peeled, minced
- 4 c. Chicken or possibly beef stock, or possibly tomato juice
- 1/2 lb Baby fennel
- 1/2 lb Finger carrots
- 1/2 lb Baby turnips
- 1/2 lb Baby snow peas
- 1/2 lb Baby leeks (optional)
- 1/2 lb Small asparagus (optional) Salt and pepper to taste
Directions
- In a large saucepan with a lid, heat the oil over medium heat. Add in the garlic and cook till golden brown, three to five min. Remove from heat, stir in the paprika, then add in the marjoram, tomatoes, and stock or possibly juice.
- Place a steamer in the pot and return to heat. Add in the fennel, carrots and turnips, cover and steam for four min. Add in the snow peas and leeks, cook an additional four min. Add in the asparagus and steam a few min more.
- When the vegetables are tender, arrange them in individual soup plates. Quickly reduce the cooking liquid over high heat and pour over vegetables.
- Serves 4.
- Comments: You can use any vegetable in this dish, even baby zucchini. The vegetables requiring the longest cooking time should be the first ingredients added to the pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 507 | |
| Calories from Fat 287 | 57% |
| Total Fat 32.05g | 40% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 181mg | 8% |
| Potassium 1027mg | 29% |
| Total Carbs 21.55g | 6% |
| Dietary Fiber 8.6g | 29% |
| Sugars 5.11g | 3% |
| Protein 34.94g | 56% |
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