Fresh Vegetable Basil Soup
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fresh or frozen peas
Chop onion, slice celery, slice carrots 1/8 inch thick.
Peel and cube potatoes, peel and dice tomatoes.
Break cauliflower into flowerets.
Slice zucchini 1/4 inch thick.
In a 5 quart pan over medium heat, saute, with a small amount of water until tender, onion, celery and carrots.
Add the other ingredients to the pan: the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley.
Bring to a boil, then cover and let simmer for 15 minutes.
Add cauliflower and zucchini and simmer for 10 more minutes.
Add peas and simmer for another 5 minutes, or until all vegetables are tender.
Season to taste with salt if desired.
Garnish with a small celery heart stalk with the leaves still attached, if desired.