Spring Vegetable Soup

25 мин · Порций: 4

Based on a recipe from American Institute for Cancer Research, via USDA MyPlate Kitchen

Что нужно

• 14.8 млextra virgin olive oil
• ¼red cabbage
• 2tomatoes
• ½ стак.canned artichoke hearts
• 1 стак.green peas
• 2½ стак.low-sodium vegetable juice
• 1 стак.water
• 9.9 млdried basil
• salt and pepper (по желанию)

Как готовить

1. Warm the olive oil in a large soup pot set over medium heat.
2. Tumble in the shredded cabbage, diced tomatoes, chopped artichokes, and peas, cooking them for 10 minutes.
3. Pour in the vegetable juice along with the water and heat until bubbling.
4. Turn down the flame, stir in the dried basil, and let the soup simmer for roughly 10 minutes until the vegetables soften thoroughly.
5. Ladle into bowls and finish with salt and freshly cracked black pepper to taste.

Другие рецепты Kubbord