Multi-colored vegetable soup
Multi-colored vegetable soup

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, multi-colored vegetable soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Multi-colored vegetable soup is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Multi-colored vegetable soup is something which I have loved my entire life. They are fine and they look fantastic.

Made With The Best Ingredients That Are Full Of Flavor. Choose From A Variety Of Flavors Made With The Best Ingredients. Sauté the onion and the leek in a pot with a little oil. Add the mushrooms and sauté until they absorb all their liquids.

To get started with this particular recipe, we must prepare a few ingredients. You can cook multi-colored vegetable soup using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Multi-colored vegetable soup:
  1. Take 1 spring onion
  2. Prepare 1 leek, the white part
  3. Take 6 mushrooms
  4. Prepare 3 potatoes
  5. Prepare 2 carrots
  6. Get 1 small zucchini
  7. Take 1/4 (of a medium -sized) celery root
  8. Get 1/2 head broccoli
  9. Get 1/4 head white cabbage (from a small cabbage)
  10. Take 3 sprigs leaf celery
  11. Prepare 1/4 cup white wine
  12. Take 1 cup orzo (or any kind of pasta, or rice, optionally)
  13. Prepare virgin olive oil
  14. Prepare salt and pepper
  15. Make ready juice of half a lemon
  16. Prepare 1 1/2 l water

My niece and nephew can't get enough of it! A low calorie, but filling, tomato-based vegetable soup. Thanks for finally writing about >Multi-Bean & Vegetable Soup * — Cooking God's Way <Loved it! I must agree with your kids.

Steps to make Multi-colored vegetable soup:
  1. Finely chop the onion and the leek.
  2. Cut the mushrooms into pieces.
  3. Cut the potatoes, the carrots, the zucchini and the celery root into cubes.
  4. Separate the florets of the broccoli
  5. And chop the cabbage finely as you would for a salad.
  6. Sauté the onion and the leek in a pot with a little oil.
  7. Add the mushrooms and sauté until they absorb all their liquids.
  8. Add the potatoes, the carrots, the zucchini and the celery root, sauté for a while, then, stir in the wine.
  9. When it evaporates add water and the leaf celery sprigs.
  10. When the potatoes and the carrots get slightly tender (in about 15' because you have chopped everything in small pieces) add the broccoli.
  11. Add the cabbage and the orzo 2-3 minutes later.
  12. As soon as the vegetables boil add lemon, raw olive oil and season with salt and pepper.

Thanks for finally writing about >Multi-Bean & Vegetable Soup * — Cooking God's Way <Loved it! I must agree with your kids. This is a new favorite for us too! I made the vegetable broth recipe and used it in the soup! Great recipe for Multi-colored cabbage soup.

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