Vegetable Garden Soup
Article by:
Chef Larcher |
1 min read
Serves: 6
Olive oil
1 leek, minced
1 cup diced carrot
2 cups diced butternut squash
1 cup sliced celery
2 ½ cups chopped green cabbage
1 ½ cups chopped potatoes
¼ teaspoon fresh minced sage
½ teaspoon fresh minced rosemary
2 cloves garlic, chopped
6 cups vegan chicken broth
2 teaspoons kosher salt
2 tablespoons capers (optional)
Steps
- Make the soup: In a large pot, add enough olive oil to sauté. Heat oil over medium heat and add all vegetables except potatoes. Sauté for five minutes.
- Add the herbs, garlic, potatoes and chicken broth. Cook with the lid on for 30 minutes.
- After 30 minutes, add the salt and capers (if using). Cover again and cook for ten more minutes.
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