Vegetable Bisque Soup
Ingredients:
2 tablespoons olive oil
4 cups onions, sliced or chopped
2 cups chopped celery
2 cups chopped carrots
4 oz minced garlic
8 cups of cauliflower florets
3 cups asparagus, chopped
8 cups broccoli florets
8 cups squash, yellow and zucchini
5 bay leaf
Small bunch of parsley
3 tablespoons basil
1 tablespoon oregano
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 cups tomato puree
Directions:
In a large pot, sauté onions, celery, carrots and garlic for 7-10 minutes or until soft.
Add cauliflower, asparagus, broccoli, and squash to the pot with parsley and bay leafs and fill pot with water or vegetable stock until the vegetables are covered. Simmer until the vegetables are tender.
Use an immersion blender to puree the vegetables. It is ok if the mixture is slightly chunky.
Add the tomato puree to the soup and enough water with create a thick, stew like soup. Season with basil, oregano, garlic powder and black pepper.
Serve in the shallow soup dishes.
Yield: This recipe makes at least 50 servings.
Nutrition Information: Each serving contains approximately: Calories: 35 kcal; Fat: 1g; Sat Fat: 0.0g; Protein: 2g; Carbohydrates: 7g; Fiber: 2g; Sodium: 22mg; Cholesterol: 0mg
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Success Stories Raquel
In the past seven months, Raquel has maintained a weight loss of almost 100 lbs at home. Find out how a present from her parents turned out to be the gift that truly keeps on giving.
