Juliana’s Veggie Soup

Published May 4, 2012 | By admin

1 big onion, diced
3-4 carrots, chopped
1 parsnip, chopped
1 Italian parsley root, chopped
2-3 stalks of celery, chopped fine
1 cup frozen peas
2-3 Tbsp vegetable oil
1/2 tsp tumeric
2 Tbsp chicken flavour seasonings or Vegeta
20-25 cups of cold water
Bunch of Italian fresh parsley
Bunch of dill
2 cups of alphabet or orzo pasta
1/4 head cauliflower (optional)

DIRECTIONS:
1. In a big dish slowly sauté in oil the onions, carrots, parsnips, parsley, celery and peas for about 10-15 minutes. Stir often.
2. After 15 minutes, add the tumeric, Vegeta, water and salt to taste.
3. Cover and cook until all vegetables are cooked.
4. In the steaming soup broth, add parsley leafs and dill. You can now add the two cups of pasta and cook 8 more minutes.
5. Remove from heat and let it stay covered. Serve hot.
Second Option
Cool off the vegetable broth and divide into three equal portions or more. This way you can have fresh soup mix ready in the fridge for every day. Just add the fresh cooked pasta and cauliflower (if using).

Bible Text: Isaiah 40:3 1
“But they that wait upon the LORD shall renew their strength; they shall mount up with wings as eagles; they shall run, and not he weary; and they shall walk, and not faint.

Posted in Salads & Soups