Ingredients
- large can of veggie broth and water (enough to fill a large soup kettle)
- 3 potatoes, cubed
- 2-3 medium onions, chopped
- 2 carrots, sliced
- 2 zucchini, cut into chunks
- 2-3 large cloves of garlic, minced
- large bunch of fresh spinach with stems removed
- sliced mushrooms (as much as you like)
- 3 tablespoons of olive oil
- fresh bazil, chopped finely
- salt and pepper to taste
Directions
Add olive oil to the soup pan and add onion and garlic; let simmer.
When onions are translucent, add liquid and all vegetables.
Boil until veggies are tender.
EAT!!
You can use whatever veggies or amount of veggies you prefer.
This makes a great light soup for spring or summer, with glorious colors
-hence the name. You can also let it cook longer or puree some of the soup and
add it back in, for a rich, hearty, winter soup. Make sure to use olive oil
for the garlic and onions, it gives the soup just the right little
something!
Serves: a lot
Preparation time: 30 min