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
½ 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