SPRING VEGETABLE SOUP

[Guest guest]

SPRING VEGETABLE SOUP

8 to 10 servings

 

2 tablespoons olive oil

1 medium onion, finely chopped

2 large or 3 medium leeks, white parts only,

quartered lengthwise, chopped, and well rinsed

2 medium potatoes, peeled and diced

2 medium white turnips, peeled and diced

3 medium carrots, peeled and sliced

3 medium celery stalks, diced

1/2 pound small white mushrooms, sliced

8 cups water with 2 vegetable bouillon cubes

1 teaspoon paprika

1 teaspoon ground cumin

2 cups frozen green peas, thawed

Salt and freshly ground pepper to taste

 

Heat the oil in a soup pot. Add the onion and leeks and sauté over moderate heat

until the leeks are limp, about 10 minutes. Add the potatoes, turnips, carrots,

celery, mushrooms, stock or water, paprika, and cumin. Bring to a simmer, then

simmer gently, covered, until the vegetables are tender, about 45 minutes.

 

Add the peas, then season to taste with salt and pepper. Let stand for several

hours or overnight to develop flavor. Reheat when needed.

 

Calories: 165; Total fat: 2 g; Protein: 4 g; Carbohydrate: 29 g; Cholesterol: 0

g; Sodium: 71 mg

 

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