Sunday, April 3, 2011

Vegetable Soup

Another great dish and easy to throw together.

2 tbsp oil
2 medium leeks, rinsed and chopped
2 mediium carrots, diced
2 garlic cloves, minced
3 new potatoes, unpeeled, chopped
2 small zucchini, chopped
2 fresh ripe tomatoes, diced
1 cup fresh corn kernels
Salt and Pepper to taste
6 cups vegetable broth
2 cups chopped fresh spinach
1/4 cup fresh basil leaves, chopped

In a large soup pot, heat the oil over medium heat. Add the leeks, carrots, and garlic. Cover and cook until softened, about 5 minutes. Add the potatoes, zucchini, tomatoes, corn and salt and pepper. Cook 5 minutes longer, then stir in the broth. Bring to a boil, reduce heat to low, and simmer, uncovered until the vegetables are tender, about 30 minutes.
Stir in the spinach and basil.  Serve.

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