3 comments

• 

  Gudmann Bragi

  2 years ago

  This is very similar to sort of an italian soup that is a staple at my house.
  
  We call it "strength soup", both because it is very hearty and filling, but also to add attractiveness when the child was younger and pickier about boiled veggies. Raw veggies have never been a problem and even some preferred over candy.
  
  Materials
  1 Onion, chopped finely or coarsly after taste
  1 clover of garlic, pressed or finely chopped
  Oil or butter
  1 or 2 sticks of celery, rather fine bits
  1 can stewed tomatoes
  1 cup carrots in bite size chops
  1 liter chicken broth
  1 cup potatoes, peeled and in bite size chops
  1 cup cauliflower in bite size bits
  1 cup farfalle, or otherwisely shaped pasta in bite size pieces
  
  
  Method
  Onion and garlic fried for a bit in the oil and butter, celery added and all fried together until the onion is clear, lower the heat and put a lid on the pot to clear the onion without it getting brown.
  
  Tomated added, juice and all and perhaps mashed a bit with a fork.
  Carrots, potatoes and broth added and brought to boil, simmer for 10 minutes
  
  cauliflower and pasta added and boiled for additional 10 minutes or until pasta is tender.
  
  
  Shredded parmesan liberally sprinkled on the bowl when served.
  
  Great with garlic bread and a light red wine.
  
  Celeryroot or parsleyroot can be added in the first boil and brokkoli when the pasta is almost tender ( 2 - 3 minutes boiled) for added variety.
  reply
• 

  dria

  2 years ago

  That sounds great. I love vegetable soups, and the grated parmasean is a perfect addition.
  reply
• 

  bodensatz

  2 years ago

  Looks nice - hard to go wrong with anything that has 1/4 of a grated cabbage in it! Especially if it gets sauted first!
  reply