Guest guest Posted March 3, 2001 Report Share Posted March 3, 2001 * Exported from MasterCook * Randy's Vegetable Soup Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 96 Serving Size : 10 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 4 cups sliced zucchini 2 cups sliced yellow squash 2 cups sliced carrots 2 cups cubed peeled butternut squash 1 1/2 cups diced peeled potatoes 1 cup sliced leeks (white and light green parts only) 1/3 cup dry sherry 2 Knorr's Vegetarian Vegetable bouillon cubes 1/2 teaspoon dried basil 1/4 teaspoon salt -- or to taste 1/4 teaspoon ground white pepper Vegan. Low fat Makes: 11 cups; serves: 10 to 12 Randy says her kids (Dana and Julie) are disappointed if she doesn't make this soup at least once a week - and I can see why. It's great served puréed or unpuréed. In fact, I tend to purée only half the recipe; then it seems like two different soups that I cooked in the time it takes to make only one. 1. Place all the ingredients in a 6-quart pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 1 hour or until vegetables are very tender. 2. For a smooth soup: place the vegetables in a blender or food processor container fitted with a steel blade. Cover and process until smooth. Stir the puréed vegetables into the broth. Variation: Substitute 4 cups of vegetable broth (see separate recipes) for 4 cups of the water and omit the bouillon cubes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.