Autumn Orange Veggie Soup
1 tbsp. olive oil
1 onion, chopped
10 garlic cloves
1 orange bell pepper, chopped
¾ cup diced or shredded carrots
¾ cup cauliflower florets
1 vine tomato, quartered
Salt and pepper for seasoning
Pinch of nutmeg
3-4 cups water or broth
Heat oil in a medium to large soup pot over medium heat. Cook onions and garlic for 2 minutes; add remaining veggies and spices. Cook for another 4-5 minutes, stirring, and add water or broth. Cover and simmer for 15-20 minutes or until tender. Puree or blend half or all of soup, depending on preference.
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