Winter Vegetable Soup

Name: Winter Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large bay leaf; 2 carrots, peeled and diced; 1 large rib 2 large celery ribs, diced; 1 small fennel bulb, diced; 1 teaspoons ground toasted fennel seeds; 1 clove 2 garlic , minced; 473 milliliters roughly chopped green beans; 1 leek, thinly sliced, white and pale green parts only; 24 tiny meatballs, optional; 237 milliliters sliced mushrooms; 3 Tbsps olive oil; 1 small 1/2 yellow onion, peeled and diced; 1 small Parmesan rinds; 4 canned plum tomatoes; 1 pinch Generous crushed red pepper flakes; 1 Tbsp finely chopped rosemary; 1 large shallot, peeled and minced; 1 liters stock (vegetable, chicken or beef) or water; 1 large chopped Swiss chard or kale; 237 milliliters â€” tomato juice (from canned tomatoes)

Need a gluten free main course? Winter Vegetable Soup could be a tremendous recipe to try. This recipe serves 6. One serving contains 377 calories, 18g of protein, and 20g of fat. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. A mixture of â€” 1 bay leaf, â€” ground fennel seeds, â€” tomato juice, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a large, heavy stockpot or Dutch oven, heat olive oil over medium-high flame and add shallots, onions, leeks and garlic. Saut for a few minutes and throw in a big pinch of sea salt, the rosemary, ground fennel seeds, chile and bay leaf, and cook for a few minutes more.

Ingredients you will need

Ground Fennel

Olive Oil

Bay Leaves

Rosemary

Sea Salt

Shallot

Garlic

Onion

Chili Pepper

Leek

Seeds

Equipment you will use

Dutch Oven

Add all the rest of the vegetables except the tomatoes and stir to coat with the oil. After a few minutes, add the tomatoes, their juice, the stock or water and the parmesan rinds.

Ingredients you will need

Vegetable

Parmesan

Tomato

Juice

Stock

Water

Cooking Oil

Simmer until vegetables are tender but not mushy, about 30 minutes. Season to taste with sea salt and freshly ground black pepper. If youre adding meatballs, the time to do it is now. Poach them gently in in the hot soup for about 15 minutes.

Ingredients you will need

Ground Black Pepper

Vegetable

Meatballs

Sea Salt

Soup

Serve the soup with any or all of the following garnishes: a drizzle of good olive oil, a little grated Parmesan, a scattering of fresh herbs, some toasted croutons.

Ingredients you will need

Fresh Herbs