Clear Spring Vegetable Soup Recipe

Name: Clear Spring Vegetable Soup
Ingredients: 1 tsp extra virgin olive oil; 1 x onion, quartered; 2 x ribs celery with leaves, quartered; 1 x bay leaf; 1 x carrot, sliced; 1 x turnip, sliced; 1 c. minced green cabbage; 1/2 c. minced fresh parsley; 5 c. water Salt freshly grnd pepper

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.58 view details

1 tsp extra virgin olive oil
1 x onion, quartered
2 x ribs celery with leaves, quartered
1 x bay leaf
1 x carrot, sliced
1 x turnip, sliced
1 c. minced green cabbage
1/2 c. minced fresh parsley
5 c. water Salt freshly grnd pepper

Directions

Serves 4.
A San Jose cooking teacher passed on a recipe for rich vegetable stock.
Seasoned, it becomes a tasty clear broth on its own.
Heat oil in large pot over medium-high heat. Add in onion, stirring to coat, and cook 5 min, adding water as needed to prevent browning. Add in celery, bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2 min. Add in water. Bring to boil, lower heat to medium and simmer 1 hour.
Strain through colander, pressing to extract flavor. Throw away solids. Season to taste with salt and pepper.

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Amount Per Serving	%DV
Serving Size 407g
Recipe makes 4 servings
Calories 258
Calories from Fat 37	14%
Total Fat 4.3g	5%
Saturated Fat 0.79g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 373mg	16%
Potassium 512mg	15%
Total Carbs 47.65g	13%
Dietary Fiber 8.5g	28%
Sugars 22.37g	15%
Protein 8.55g	14%

Clear Spring Vegetable Soup Recipe

Ingredients