Vegetable Soup Recipe

Ingredients:

• 1tbsp of olive oil
• ½tsp of fresh lemon juice
• ½tsp of ground black pepper
• ½tsp of salt, plus more to taste
• ¼tsp of crushed red pepper flakes
• 4 cloves of garlic, minced
• 6 cups of chicken stock or vegetable broth
• 2tbsp of tomato paste
• 1 can of diced tomatoes
• 1 medium onion, chopped
• 4 carrots, chopped
• 3 stalks of celery stalks, chopped
• 2 potatoes, chopped
• 2 cups of chopped cabbage
• 1 cup of frozen peas
• 2 bay leaves

Method:

1. Wash and chop all the vegetables.
2. Heat olive oil on a POT (OLLA) over medium heat.
3. Add the chopped onions, carrots, celery and tomato paste to the pot, and cook for 8-10 minutes.
4. Add the minced garlic, black pepper, red pepper flakes and salt. Continue to cook, while stirring, for one minute.
5. Pour in the canned tomatoes and their juices as well as the chicken stock, or vegetable broth.
6. Add the potatoes, cabbage, and bay leaves.
7. Raise the heat to medium-high and bring the soup to a boil.
8. Partially cover the pot with a lid, and reduce the heat to maintain a low simmer.
9. Simmer for 20 minutes until the vegetables are tender.
10. Add the frozen peas and cook for 5 more minutes.
11. Remove the pot from the heat and remove the bay leaves.
12. Stir in the lemon juice and some olive oil.

Tip:

• The soup can be served with a slice of the bread we have already learned how to bake.
• You can change the vegetables depending on the season!