Recipe Archives->Vegetarian->Veg Soup 09

Winter Vegetable Soup
Serves 4.

1 tablespoon extra virgin olive oil
1 medium-size onion, diced
1 carrot, chopped
1/4 cup minced celery
1 Yukon Gold or other potato, peeled and diced
1 cup diced butternut squash
1 garlic clove, minced
1/2 teaspoon dried marjoram
5 cups water
2 cups cooked white or brown rice
1 cup cooked white beans
Salt and freshly ground black pepper to taste
Minced fresh Italian parsley or chives, for garnish

Heat the oil in a large saucepan over medium heat. Add the onion,
carrot, and celery and cook, covered, for 5 minutes, or until
softened. Add the potato, squash, garlic, marjoram, and water, bring
to a simmer, and simmer for 20 minutes, or until the vegetables are
tender. Stir in the cooked rice and remove from heat.

Puree the soup mixture, in batches, in a food processor until smooth
and return to the saucepan. Reheat slowly over low heat, stirring
occasionally. Season with salt and pepper and serve sprinkled with
the parsley or chives.

Printable version: veg-soup09.txt.