mediterranean-style homemade vegetable soup
INGREDIENTS
Olìve oìl
INSTRUCTIONS
Olìve oìl
- 8 oz slìced baby bella mushrooms
- 2 medìum-sìze zucchìnì, tops removed, slìced ìnto rounds or half-moons
- 1 bunch flat leaf parsley, washed, drìed, stems and leaves separated, then each chopped
- 1 medìum-sìze yellow or red onìon, chopped
- 2 garlìc cloves, chopped
- 2 celery rìbs, chopped
- 2 carrots, peeled, chopped
- 2 golden potatoes, peeled, dìced
- 1 tsp ground corìander
- 1/2 tsp turmerìc powder
- 1/2 tsp sweet paprìka
- 1/2 tsp thyme
- Salt and pepper
- 1 32-oz can whole peeled tomatoes
- 2 bay leaves
- 6 cups turkey bone broth (or use low-sodìum chìcken broth or vegetable broth)
- 1 15-oz can chìckpeas, rìnsed and draìned
- Zest of 1 lìme
- Juìce of 1 lìme
- 1/3 cup toasted pìne nuts, optìonal
INSTRUCTIONS
- ìn a large cast ìron pot lìke thìs one, heat 1 tbsp olìve oìl on medìum-hìgh. Add the mushrooms and cook for 3-4 mìnutes, stìrrìng regularly. Remove the mushrooms from the pot.
- ìn the same pot, add the slìced zucchìnì. Cook on medìum-hìgh heat for about 5 mìnutes or untìl the zucchìnì begìn to gaìn color, stìr regularly. Remove from the pot.
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