Vegetable Soup
Author: Richard Olney
Recipe type: Soup
- 1 bay leaf
- A few springs of fresh thyme
- Sea salt to taste
- Stock or water
- 1 garlic clove – peeled and sliced
- 1 leek, white part only, chopped
- 1 small onion, chopped
- 1 carrot, diced
- 1 potato (slice directly into soup)
- 1 small handful broken spaghetti
- 1 zucchini, diced
- 1 handful of cut green beans
- 1 red or green pepper, diced or sliced
- Olive oil, a drizzle
- Grated parmesan cheese
- Put the bay leaf, thyme, sea salt and garlic into a pot; add stock or water to cover and heat over high heat for a couple of minutes.
- Add the chopped leek, chopped onion, diced or sliced carrot, and potato (slice into soup) and boil gently for 15 minutes.
- Add the broken spaghetti, and the diced zucchini; cook for 5 minutes. Add a handful of cut green beans, the pepper, and cook until they are softer but still a bit crunchy (5 minutes?).
- Add a drizzle of good olive oil, put into a bowl and sprinkle parmesan cheese if desired.
- Of course, this soup is subject to whatever variations you think might be fun; a few leaves of fresh basil at the end, etc., a handful of young lettuce leaves or spinach, some celery hearts. You could add anything you have in the pantry or garden. Fresh ingredients are important, as is a good, fruity olive oil.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/vegetable-soup/
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