Ingredients
- Olive Oil
-Half Large Sweet Onion peeled
-2 medium zucinni ( half Peeled so they look striped)
-1 bunch aspargus( so the full palm of your hand wraps around) cut off bottom 3 inches,
-bunch brocolli(fits in open palm of hand)
-bunch cauliflower ( fits in open palm of two hands)
-10, 6 inch carrots
-6, stalks celery including leaves
-6 scallions (middles only cut from bottom of white down 4 inches)
-red cabbage one small head (cut off bottom and remove outer leaves)
-4 med small red potatoes skins on
- 1 large sweet potato peeled( if not organic peel)
- 1 6 inch butter nut squash peeled
- 1 pint grape tomatoes
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-2, 32 ounce boxes kitchen basics unsalted vegetable stock
-16 ounce distilled water
- 1.5 ounce fresh squeezed lemon juice
- 2 handfulls baby spinach leaves stems removed
- 1 medium clove garlic crushed
-in a piece of cheese cloth put
2 bay leaves
3inch spig fresh rosemary on stem
t tbs fresh tyme
1 fresh bay leave
2 tiny fresh oregano leaves
1 TBS lesley elizabeth season seal salt(rosemary &basil flavor) from jar
put into ball and tie tight ( will go in soup)
Description
Pan Roasted Vegetable Soup*use Organic Vegetables Whenever Available And Scrub All With Vegie Wash And Pat Dry Before Prep And Chopping
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