Light Vegetable Soup
Paleolithic Recipe
By Fitness and Freebies
Vegetables of onion, carrots, zucchini with fresh parsley, thyme and pepper.
Recipe Ingredients
1/4 cup diced onion
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
2 teaspoons chopped fresh parsley
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 cups water
Recipe Directions
In a 1-1/2 quart saucepan, cook onion until translucent; add all other
ingredients except water. Cover and cook over low heat, stirring
occasionally, until vegetables are tender, about 10 minutes. Add water and
bring to a boil. Reduce heat to medium and cook until vegetables are soft,
about 20 minutes. Remove from heat and let cool slightly.
Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth. Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot.
Yield: 2 servings
See also:
Cream of Cauliflower Soup
Cream of Mushroom Soup
Scallion Chive Soup
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