One hears ‘slimming’, ‘detox’ and ‘soup’ in one sentence and it conjures up images of a bland, see-through soup. Not this vibrant, tasty and healthy veggie soup…
Ingredients:
2 Tbsp olive oil
1 large shallot peeled and thinly sliced
2 cloves garlic minced
1 thumb sized piece of fresh ginger peeled and grated
1 liter of unsalted Chicken Broth
1 large carrot peeled and thinly sliced
1 medium golden beet or several baby beets, peeled and sliced
a handful of small broccoli florets
a handful of small cauliflower florets
1 hot chili pepper (optional)
a handful of pea pods any type, halved if large
several mushrooms sliced
a handful of shredded red cabbage
1 bell pepper any color, cut in strips
salt and black pepper to taste
handful of baby kale and or spinach leaves
handful of small grape tomatoes cut in half
Garnish:
a sprinkling of grated Parmesan or other hard Italian cheese
Instructions:
- Heat the olive oil in a large heavy bottomed pan. Gently saute the shallot, garlic, and ginger for a few minutes until softened.
- Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
- Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
- Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies don’t require much cooking at all. Season to taste with salt and black pepper.
- When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.. Garnish each bowl with a sprinkle of cheese.
Thank you The View from Great Island for this scrumptious recipe!