Vegetable Confetti Soup

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Servings: 14 Difficulty: Advanced
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International-style warm and comforting soup that brings home-style flavor to your table
Vegetable Confetti Soup recipe image
Vegetable Confetti Soup recipe image
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Vegetable Confetti Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 14 Calories: 26.9

Description

This International soup features Vegetable oil, Onions; minced, Carrots; peeled, . It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cut into 1/3-in
  2. dice 2 lg Trimmed fennel bulbs -
  3. cut into 1/3-in
  4. dice 10 c Chicken stock or broth 1 ts Dried tarragon 1 ts Dried thyme 1 lg Red pepper -
  5. cut into 1/3-in
  6. dice 2 md Zucchini -
  7. cut into 1/3-in
  8. dice 12 lg Mushrooms - trimmed, quartered Salt Freshly ground pepper Grated imported Parmesan - for serving
  9. HEAT OIL IN 6-QUART POT.
  10. Add onions.
  11. Cook until soft, about 5 minutes.
  12. Stir often.
  13. Add carrots, fennel, stock, tarragon, thyme.
  14. Bring to boil.
  15. Simmer, covered, until vegetables are tender, 20 minutes.
  16. Add red pepper, zucchini and mushrooms.
  17. Cook, covered, for 10 minutes more.
  18. Season to taste with salt and pepper.
  19. Can be refrigerated as long as 4 days or frozen up to 3 months.
  20. Serve hot, garnished with cheese

Nutrition Facts

Servings 14

Amount Per Serving
Calories 26.9kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 20.3mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 1.0g4%
Sugars 1.9g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, carrots, confetti, international, minced, oil, onions, peeled, simmering, soup, title, vegan, vegetable, vegetables
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