Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 zucchini -- quartered and
-- cut into 1 inch
-- segments
10 medium mushrooms -- (aged ones work
-- well) halved or
-- quartered
2 russet potatoes -- cut into
-- 1-1/2 -2-inch
-- pieces
2 cups greenbeans -- cut into 1-inch
-- segments
1 tomato and 1/2 cup canned
tomatoes or 1-1 1/2 cup
canned tomatoes
1 onion -- cut into chunks
1 carrot -- (or two), thinly
sliced
2 stalks celery -- cut into
-- 1 inch piece
1 bunch spinach -- remove stems and
-- wash
1 2 cups cauliflower -- cut into
-- florettes
6 cloves garlic -- (-- diced or
-- whole)
3 bay leaves
2 teaspoons or so herbs: sage -- marjoram
basil -- thyme, oregano
1 1/2 teaspoons garlic powder
1/4 cup tamari/soy sauce
5 cups water -- to 7- |
Preparation:
In a large pot place onion, carrot, celery, spices, garlic, soy sauce, garlic powder, bay leaves and water. Bring to a boil and cook 15 minutes. Add tomato, mushrooms and green beans and cook for 15 more minutes. Add potatoes and more water if needed. In 15 more minutes add the cauliflower and zucchini. Adjust seasonings and add salt to taste (or more soy sauce). When everything is cooked, remove from heat. Add spinach, making sure to submurse it in order to wilt the leaves. Serve.
Amounts of vegetables are aproximate, as are cooking times. The soup needs to cook around 1 hour or 1 hour 15 minutes, so gauge when to add vegetables by how little you want them to be cooked (or overcooked). This is a hearty but light soup, so chunk vegetables in large pieces. |
