Vegetable Soup |
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| Ingredients: 2 |
zucchini small or one large | ||
| 2 | yellow squash or one large | ||
| 3 | cloves of fresh garlic chopped | ||
| 2 | turnip | ||
| 2 | peeled carrots | ||
| 1 | lengthwise and thinly sliced leek (make sure it is washed well) | ||
| 1 | bunch of green onions | ||
| 1 tsp | oregano leaf | ||
| 1 tsp | basil leaf or fresh basil | ||
| 1/2 tsp | black pepper | ||
| 6-8 | cups of chicken stock | ||
| 2 oz. | olive oil | ||
| Preparation: Cut all the vegetables (zucchini, yellow squash, turnip, carrots, and carrots) the same size and width about 1/3 inch thick. Sauteed onions, leaks, garlic, and all the spices in the olive oil for about 2 minutes on high heat add the rest vegetables and continue to cook on high heat for 3-4 minutes. Now add the chicken stock and cook till it boils and turn the stove off, and let it sit in cover pan for about 15-20 minutes. Garnish with fresh parsley and serve with a french bread. |
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| Salads | Soups | Pasta Dishes | Middle Eastern Dishes |