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It’s winter and a fun time to make soup, so I created this recipe on the fly – and it turned out very tasty. It’s best if the vegetables are about 1 – 1 1/2 inch cubed or sliced, all about the same size. This is what makes the soup more rustic in nature, almost stew like.
It’s easy to make and easy to enjoy. Manga!
PREP:
– Clean and dry potatoes, carrots, and yellow pepper
– Cube potatoes, slice carrots, and cube pepper to uniform size, about 1 – 1 1/2 inch each piece.
COOK:
– Using a large stove top pot, pour in the extra virgin olive oil.
– Turn heat to medium.
– Put potatoes, carrots, and pepper into pan.
– Season with garlic powder, herbs, and pepper.
– Toss vegetables to coat.
– Cook at medium heat for about 20 minutes, stirring regularly, and until vegetables begin to soften.
– Pour in all of the vegetarian “chicken” stock.
– Stir to mix all together.
– Cook at medium heat until soup comes to slow boil.
– Reduce heat to low and simmer for 20 minutes.
– Add sliced Kalamata olives and basil pesto. Stir to combine.
– Stir in arugula and continue to cook for another 10 minutes.
– Check for taste. Serve when you’re happy with the results.
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