Totally Veggie Vegetarian Soup
Makes 20 cups, enough for 10 main-dish servings
This hearty soup is full of flavor, is extremely low in calories, and has absolutely no fat! You'll notice that I've listed two of my seasonings—take your choice, because each one is different and each one is great.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
10 cups vegetable stock, in all
3 tablespoons Chef Paul Prudhomme's Vegetable Magic® or
1 large onion, peeled and cut into 8 to 10 wedges, in all
1 large potato, peeled, cut into 1-inch rounds, and quartered, in all
2 large carrots, scrubbed, cut lengthwise in half, then into 1-inch pieces, in all
1/2 small green cabbage, cut into 4 or 5 wedges, in all
1 large red bell pepper, cut into 1-inch pieces, in all
1 large yellow bell pepper, cut into 1-inch pieces, in all
1 medium-size turnip, scrubbed and cut into 10 wedges, in all
1 medium-size rutabaga, peeled and cut into 10 wedges, in all
4 ribs bok choy, cut into 1-inch diagonal pieces, in all
2 cups apple juice
how to prepare
Place a heavy 10-quart pot over high heat and add 6 cups of the stock. Bring to a full boil, then add the Vegetable Magic (or other Magic Seasoning Blend) and one-fourth of each vegetable. Cook until the vegetables are tender, about 14 to 16 minutes. Strain the cooked vegetables and, reserving the broth, transfer them to a food processor. Purée the vegetables, adding a little of the reserved broth if necessary, until they are liquefied, about 2 to 3 minutes. Return the puréed mixture to the pot, add the remaining 4 cups of stock and the apple juice, mix together, and bring to a boil. Add the remaining vegetables and return the mixture to a boil over high heat. Reduce the heat to medium, cover, and simmer until the vegetables are fork tender, about 25 to 30 minutes.
Copyright© 1995 by Paul Prudhomme