Spring Soup
INGREDIENTS:
2 tbsp olive oil (optional)
1 onion (chopped)
2 stalks celery (washed, cut in small cubes)
2 cups mushrooms (cut in small cubes)
4 carrots (medium size, cut in small cubes)
4 big potatoes (peeled, washed and cut in small cubes)
1 small head broccoli (cut in small pieces, washed)
1 large zucchini (washed, cut in small cubes)
5 1/2 cups water
3 tsp vegetable broth powder
1 tsp onion flakes
1 tsp garlic powder
1 tsp thyme
1 tsp oregano
1 tsp rosemary
1 tsp sweet paprika
1 tsp paprika hot
STEPS:
1. In a big pot, add olive oil (or sauté with water, if you cook oil free), chopped onion, celery and carrots. Stir and sauté for about 8 min on medium to high heat.
2. Add mushrooms and stir and sauté for about 5-8 min on medium to high heat. Add some water if ingredients start sticking to pan.
3. Add all spices besides vegetable broth to the pot. Stir in for 2-3 min.
4. Add cups of water, potatoes and vegetable broth. Bring all ingredients to a boil and then let everything simmer for 10 min on medium heat.
5. Add zucchini and mix in with all ingredients. Add broccoli on top of soup (this way it gets steamed and not overcooked) and cover pot with a lit. Let simmer for 10 min or until broccoli is al dente.
6. Mix everything well and serve.
COOKING TIME:
40 min.
