Spring Vegetable Soup
Based on a recipe from American Institute for Cancer Research, via USDA MyPlate Kitchen
What goes in
- 14.8 mlextra virgin olive oil
- ¼red cabbage
- 2tomatoes
- ½ cupcanned artichoke hearts
- 1 cupgreen peas
- 2½ cupslow-sodium vegetable juice
- 1 cupwater
- 9.9 mldried basil
- salt and pepper (optional)
How to cook it
- Warm the olive oil in a large soup pot set over medium heat.
- Tumble in the shredded cabbage, diced tomatoes, chopped artichokes, and peas, cooking them for 10 minutes.
- Pour in the vegetable juice along with the water and heat until bubbling.
- Turn down the flame, stir in the dried basil, and let the soup simmer for roughly 10 minutes until the vegetables soften thoroughly.
- Ladle into bowls and finish with salt and freshly cracked black pepper to taste.
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