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Leftover Vegetable Soup

Have leftover healthy vegetables from Christmas or that big special dinner? This is the perfect way to use them. Make a warm healthy vegetable soup.

Preparation Time: 15 min

Cooking Time: 45 min

  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1/3 cup cabbage
  • 1/3 cup carrots
  • 1/3 cup cellery
  • 1/3 cup green, red and/or yellow peppers
  • 1/3 cup zucchini
  • 1/3 cup broccoli
  • 1/3 cup green beans
  • 1/3 cup leek
  • 1/3 cup tomatoes
  • parsley
  • 1 large onion
  • 3 cloves of garlic
  • 1 1/2 lemon
  1. Peel and chop in small pieces one big onion and three cloves of garlic.
  2. Heat 1/2 cup olive oil in the pressure cooker, if available, or in a normal large pot, fry the onion until glassy, add the garlic, and after stirring a while add the vegetables, approx. 3 liters water and one tablespoon of salt.
  3. In the pressure cooker boil as indicated or in the normal pot until the carrots are soft (approx. 45 minutes).
  4. When the soup is ready add the juice of one or two lemons.
  5. The recipe results in a clear soup if you pour it through a sieve when ready and put the vegetables aside (put them in the blender, add some flour and egg or egg substitute, make little balls and fry them in good oil).
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