Vegetable Soup

Ingredients Tick them off

• 3 large Tomatoes
• 6 cups Vegetable Broth
• 2 Carrotsor 3
• 1 Parsnip
• 2 Bay Leavesor 3
• 2 Potatoes
• 1 small Turnip ( Rutabaga )
• ¼ cup Grated cabbage( optional )
• 2 cloves Garlic( optional )
• 4 sticks Celery
• 1 cup Frozen corn( optional )
• 1 cup Frozen peas
• 2 tsp Basilfresh or dried
• 1 tsp Black or white pepper
• ½ to 1 tsp Sea salt
• 1 large Onion
• 1 tbsp Butter or margarine
• 1 tsp Onion powder
• 2 tbsp Olive oil
• 1 tsp Thymefresh or ground

Method Tap a step to keep your place

1. Add tomatoes to the mixer and blend until crushed, then peel and cut all vegetables in soup size pieces. Put vegetables in cold water for about 15 minutes or longer, except onions and celery.

2. Then in a frying pan with olive oil and butter on a medium heat, add chopped onion to the pan. Then add seasonings, let cook for 5 minutes. Then add crushed tomatoes and continue cooking for another 5 to 10 minutes, then add pressed garlic (optional).

3. In a medium boiler add vegetable broth and bay leaves, drain water off vegetables then stir in all veggies to broth, except corn and frozen peas. Let cook on a medium heat for 20 minutes.

4. After adding cooked onions, tomatoes and chopped celery to the boiler and continue cooking for another 10 minutes, then add frozen peas and corn.

5. Taste liquid if you need any more seasonings at this point add it to the boiler, turn heat to simmer until ready to serve.