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Before you jump to Multi-colored vegetable soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Eating Apples Is Good.
On TV and in magazines everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? Many men and women have lived with this viewpoint for many years, and they in addition pass this on to their children. You will even find that folks in other country’s also stick to this simple rule and they don’t know why. In this article we are going to be taking a look at apples to see if they really are a food that can help to keep you healthy.
Cornell University had a study on the effect apples have on the brain. While doing their study they discovered that, quercetin, which is located in apples helps maintain healthier brain cells. And because of this you will see that apples can actually help people prevent the symptoms of Alzheimer’s.
I am hoping I have revealed some information that explained why apples are so healthy for you. In this post we just dealt with several of the benefits of eating an apple a day. All of the benefits would take us too long to include in this article, however the information is out there. When you go shopping again, don’t forget to purchase some apples, their in the produce section. These apples can certainly end up helping you to live a longer as well as healthier life.
We hope you got insight from reading it, now let’s go back to multi-colored vegetable soup recipe. To cook multi-colored vegetable soup you need 16 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Multi-colored vegetable soup:
- Get 1 spring onion
- Use 1 leek, the white part
- Use 6 mushrooms
- Take 3 potatoes
- Get 2 carrots
- Get 1 small zucchini
- Prepare 1/4 (of a medium -sized) celery root
- Prepare 1/2 head broccoli
- Provide 1/4 head white cabbage (from a small cabbage)
- Provide 3 sprigs leaf celery
- Prepare 1/4 cup white wine
- You need 1 cup orzo (or any kind of pasta, or rice, optionally)
- Get virgin olive oil
- Get salt and pepper
- Get juice of half a lemon
- Get 1 1/2 l water
Instructions to make Multi-colored vegetable soup:
- Finely chop the onion and the leek.
- Cut the mushrooms into pieces.
- Cut the potatoes, the carrots, the zucchini and the celery root into cubes.
- Separate the florets of the broccoli
- And chop the cabbage finely as you would for a salad.
- Sauté the onion and the leek in a pot with a little oil.
- Add the mushrooms and sauté until they absorb all their liquids.
- Add the potatoes, the carrots, the zucchini and the celery root, sauté for a while, then, stir in the wine.
- When it evaporates add water and the leaf celery sprigs.
- When the potatoes and the carrots get slightly tender (in about 15' because you have chopped everything in small pieces) add the broccoli.
- Add the cabbage and the orzo 2-3 minutes later.
- As soon as the vegetables boil add lemon, raw olive oil and season with salt and pepper.
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