This recipe was taken from SUNSET VEGETARIAN COOKING (no longer in print).
Chock-full of good crunchy vegetables, this soup speaks with an Italian accent. You might follow it with other Italian favorites, like an antipasto platter and frittata.
- 3 tablespoons butter or margarine
- 1 medium-sized onion, chopped
- 1 large stalk celery, sliced
- 1 large carrot, sliced 1/8″ thick
- 1 large thin-skinned potato
- 2 large tomatoes
- 4 cups of vegetable stock (home-made)
- 3 tablespoons coarsely chopped fresh basil or 1 teaspoon dry basil
- 1/2 small head cauliflower, broken into flowerets
- 2 small zucchini, sliced 1/4″ thick
- 1/2 pound fresh green peas shelled
- Salt and pepper
- About 1/2 cup grated Parmesan cheese
In a 5-quart pan over medium heat, melt butter. Add onion, celery, and carrot; cook, stirring occasionally, until vegetables are soft but not brown (about 10 minutes).
Meanwhile, peel potato and cut into 1/2″ cubes. Peel and dice tomatoes; you should have 2 cups. Add potato, tomatoes, stock and basil to pan. Bring to a boil, then cover and simmer for 15 minutes.
Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes or until all vegetables are tender. Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup. Makes six 1 2/3-cup servings.
Per serving: 9 grams protein, 21 grams carbohydrate, 24 milligrams cholesterol, 178 calories.