Ingredients with Measurements:
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of chopped onions
- 1 cup of chopped zucchini
- 1 cup of chopped yellow squash
- 1 cup of chopped potatoes
- 1 cup of chopped tomatoes
- 1 cup of chopped green beans
- 1 cup of chopped cabbage
- 1 cup of chopped spinach
- 1 tablespoon of olive oil
- 2 cloves of minced garlic
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 6 cups of vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onions and garlic, and sauté for 2-3 minutes until they become translucent.
3. Add the chopped carrots, celery, zucchini, yellow squash, potatoes, tomatoes, green beans, and cabbage to the pot.
4. Stir in the dried thyme, basil, and oregano.
5. Pour in the vegetable broth and bring the soup to a boil.
6. Reduce the heat to low and let the soup simmer for 20-25 minutes until the vegetables are tender.
7. Use an immersion blender to blend the soup until it reaches your desired consistency (optional).
8. Season the soup with salt and pepper to taste.
9. Serve hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat to sauté the onions and garlic
- Low heat to simmer the soup
Serving size:
- 6 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- You can use any vegetables you like in this soup. Some good options include bell peppers, mushrooms, sweet potatoes, and kale.
- You can use chicken or beef broth instead of vegetable broth if you prefer.
Variations:
- Add some cooked quinoa or brown rice to the soup for extra protein and fiber.
- Top the soup with some grated Parmesan cheese or croutons for added texture and flavor.
Tips and tricks:
- Use a sharp knife to chop the vegetables evenly and quickly.
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- Taste the soup as you go and adjust the seasoning as needed.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before chopping them.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
- Chass Vegetable Soup is a traditional French soup that originated in the region of Provence.
Flavor profiles:
- This soup is savory and slightly sweet, with a hint of herbs and garlic.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Indian