Vegetable Bounty Soup
Prep: 25 minutes
Cook: 1 hour 45 minutes • Serves: 8
Vegetable Broth
3 medium celery ribs, coarsely chopped
3 medium leeks, cut lengthwise in half, white part only coarsely chopped, green part reserved
1 large turnip, scrubbed, coarsely chopped
1 medium parsnip, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, chopped
2 tablespoons soy sauce
1 bay leaf
8 cups water
Soup
1 medium zucchini, diced
1 medium turnip, peeled, cut into 1/2-inch pieces
1-1/2 cups diced butternut squash (from 1 small)
1/3 cup orzo pasta
2 large tomatoes, chopped
1 ear fresh corn, silk and husks removed, kernels cut from cob
2 tablespoons dried Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1.Prepare Vegetable Broth: In large saucepot, cook carrots, celery, leeks, turnip and parsnip in 1 tablespoon oil over medium heat 8 to 10 minutes or until almost soft, stirring occasionally. Add garlic and 1 tablespoon soy sauce; cook 3 minutes, stirring occasionally. Add bay leaf and water; heat to boiling over high heat. Reduce heat to medium; partially cover and simmer 1 hour. Strain broth reserving liquid; discard solids. Makes about 6 cups.
2.Prepare Soup: Thinly slice reserved leeks. In same saucepot, heat remaining 1 tablespoon oil over medium heat; add bell pepper and leeks; cook 8 minutes, stirring occasionally. Add zucchini; cook 8 minutes or until leeks and squash begin to soften, stirring occasionally. Add turnip, squash, remaining 1 tablespoon soy sauce and Vegetable Broth; heat to boiling over high heat. Reduce heat to medium-low; simmer 10 minutes. Add orzo; heat to boiling. Reduce heat to medium; add tomatoes, corn, Italian seasoning, salt and black pepper. Cook 8 to 10 minutes longer or until orzo is just tender. Makes about 9 cups.
Approximate nutritional values per serving:
119 Calories, 2g Fat (0g Saturated), 0mg Cholesterol,
489mg Sodium, 24g Carbohydrates, 3g Fiber, 4g Protein
Chef Tip:
Serve soup sprinkled with grated Parmesan cheese.