Multi-colored vegetable soup
Multi-colored vegetable soup

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, multi-colored vegetable soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Multi-colored vegetable soup. Tasty, healthy, light but fulfilling vegetable soup. My niece and nephew can't get enough of it!

Multi-colored vegetable soup is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Multi-colored vegetable soup is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook multi-colored vegetable soup using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Multi-colored vegetable soup:
  1. Prepare 1 spring onion
  2. Make ready 1 leek, the white part
  3. Get 6 mushrooms
  4. Get 3 potatoes
  5. Take 2 carrots
  6. Take 1 small zucchini
  7. Take 1/4 (of a medium -sized) celery root
  8. Prepare 1/2 head broccoli
  9. Prepare 1/4 head white cabbage (from a small cabbage)
  10. Get 3 sprigs leaf celery
  11. Prepare 1/4 cup white wine
  12. Take 1 cup orzo (or any kind of pasta, or rice, optionally)
  13. Make ready virgin olive oil
  14. Get salt and pepper
  15. Take juice of half a lemon
  16. Get 1 1/2 l water

This is a new favorite for us too! I made the vegetable broth recipe and used it in the soup! See great recipes for Amazing pork tigania with multi-colored peppers too! Allrecipes has dozens of hearty vegan soup recipes that your whole family will love, including easy vegan bean soups, creamy lentil soups, and more.

Steps to make Multi-colored vegetable soup:
  1. Finely chop the onion and the leek.
  2. Cut the mushrooms into pieces.
  3. Cut the potatoes, the carrots, the zucchini and the celery root into cubes.
  4. Separate the florets of the broccoli
  5. And chop the cabbage finely as you would for a salad.
  6. Sauté the onion and the leek in a pot with a little oil.
  7. Add the mushrooms and sauté until they absorb all their liquids.
  8. Add the potatoes, the carrots, the zucchini and the celery root, sauté for a while, then, stir in the wine.
  9. When it evaporates add water and the leaf celery sprigs.
  10. When the potatoes and the carrots get slightly tender (in about 15' because you have chopped everything in small pieces) add the broccoli.
  11. Add the cabbage and the orzo 2-3 minutes later.
  12. As soon as the vegetables boil add lemon, raw olive oil and season with salt and pepper.

Gazpacho Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup. Limit peeling to preserve fiber content. The longer they stand, the more nutrients are lost. We are blessed with a wide variety of natural multi-colored fruits and vegetables. Every fruit and vegetable has its own unique flavor, aroma, taste and characteristic.

So that’s going to wrap this up for this special food multi-colored vegetable soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!