Guest guest Posted February 27, 2001 Report Share Posted February 27, 2001 * Exported from MasterCook * Spring Vegetable Soup Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 96 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable broth (see separate recipes) 1/2 cup julienned carrots 1/2 cup thinly sliced mushrooms 1/4 cup fresh shelled peas 4 thin asparagus -- up to 6 quartered lengthwise and cut into 2-inch pieces 6 snow peas -- julienned 2 tablespoons chopped fresh parsley Vegan. Low fat Makes 4 cups; serves: 4 to 6 This very light, broth-based soup is just perfect for a light meal, even brunch. 1. In a 2-quart saucepan, bring the broth to a boil over medium-high heat. Add the carrots, mushrooms, and peas and simmer, uncovered, 3 minutes or until carrots and peas are tender. 2. Add the asparagus, snow peas, and parsley and simmer, 2 minutes longer. Variation: Use almost any julienned seasonal vegetable. - - - - - - - - - - - - - - - - - - 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.