Seven vegetable soup with little to no oil...vegan and vegetarian!
3 tsps ground oregano
2 tbsps pepper
10 leaves basil
4 tbsps salt
2 tbsps olive oil
6 cups vegetable broth
6 <span class="measurestring" title="spear, large (7-1/4" to 8-1/2")">spears large</span> asparagus
1 <span class="measurestring" title="package (10 oz)">package</span> green beans
1 <span class="measurestring" title="package (10 oz)">package</span> broccoli
1 <span class="measurestring" title="head, large (about 7" dia)">head large</span> cabbage
5 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
5 cloves garlic
1/2 large onion
1 <span class="measurestring" title="can (6 oz)">can</span> tomato paste
5 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
Sauté onion, leek, garlic and celery in the oil until tender.
Chop all of the veggies into bite sized pieces.
Add half of the tomato paste and continue to sauté until combined. When combined, add stock, water, and half of the chopped basil.
Bring to a boil and add all the rest of the chopped ingredients and the rest of the tomato paste.
Simmer for 2 hours. Add salt and pepper to taste. Check it every once in a while and flavor as necessary.
When all the veggies have basically turned to mush, let the soup cool for about 30 minutes.
Use an immersion blender or a food processor to puree the soup until the texture is completely smooth.
Enjoy alone or with a small dollop of low fat sour cream.
in 1 serving of Vegetable Bisque.
, 63% carbs, 14% protein.
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