Four-Day Vegetable Soup
Yield
8 cupsPrep
30 minCook
120 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
, fine |
|
| 3 | each |
garlic cloves
peeled and finely chopped |
|
| 2 | cups |
cabbage leaves
cooked and finely chopped |
* |
| 2 | each |
carrots
peeled, shredded |
|
| 1 | small |
turnip
peeled, finely diced |
*
|
| 1 | each |
mushrooms
chopped |
|
| 4 | each |
swiss chard
and stems |
*
|
| 2 | small |
zucchini
finely diced |
|
| 4 | each |
rosemary leaves
leaves, fresh, or 1 teaspoon rosemary, dried, crushed |
*
|
| 1 | medium |
tomatoes
peeled, seeded and chopped |
|
| 1 | tablespoon |
salt
to taste |
|
| 1 | teaspoon |
black pepper
fresh, to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
, fine |
|
| 3 | each |
garlic cloves
peeled and finely chopped |
|
| 473 | ml |
cabbage leaves
cooked and finely chopped |
* |
| 2 | each |
carrots
peeled, shredded |
|
| 1 | small |
turnip
peeled, finely diced |
*
|
| 1 | each |
mushrooms
chopped |
|
| 4 | each |
swiss chard
and stems |
*
|
| 2 | small |
zucchini
finely diced |
|
| 4 | each |
rosemary leaves
leaves, fresh, or 1 teaspoon rosemary, dried, crushed |
*
|
| 1 | medium |
tomatoes
peeled, seeded and chopped |
|
| 15 | ml |
salt
to taste |
|
| 5 | ml |
black pepper
fresh, to taste |
|
Directions
Put all the vegetables and the rosemary in a deep pan.
Cover with water and add salt and pepper to taste -- about 1 tablespoon salt and 1 teaspoon pepper.
Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1½ to 2 hours, or until all the flavors are well blended.
Taste and correct the seasoning.
Serve with crackers, cheese, or whatever you'd like.
- Examples of variations * First day: Enough soup for four people.
Serve as described above.
Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas.
Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme frai'che.
Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day.
NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup.
The secret is to have variations of color, texture and flavor.
