Provencal Vegetable Soup
By: Adele of Vegie Head (www.vegiehead.com)
Perhaps the best part about this Provencal Vegetable Soup recipe from Adele of Vegie Head (www.vegiehead.com) is that it only includes vegetables. See, you don't need pasta or meat in order to make a delicious healthy soup recipe.
Notes
To make this on the stove top, add all of the ingredients to a large soup pot. Bring everything to a rolling boil, then reduce to a simmer. Let the soup simmer for 45 to 50 minutes, or until the carrots are soft.
This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)
For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page
Serves6
Cooking Time8 hr
Cooking MethodSlow Cooker
Ingredients
- 3 cloves of garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon safflower oil
- 1 carrot, diced
- 1/2 butternut squash, diced
- 2 celery stalks, diced
- 1 cup cauliflower florets
- 1 large zucchini, diced
- 1 can crushed tomatoes
- 1 can chickpeas, rinsed and drained
- 2 cup water
- Juice of 1/2 a lemon
- A few sprigs of fresh rosemary
- 1 teaspoon seasoning salt
- Black pepper, freshly cracked
Instructions
- Put the garlic, lemon zest, vegetable oil, carrot, squash, celery, cauliflower, zucchini, tomatoes, chickpeas, rosemary and water in the slow cooker.
- Cook on low for eight hours, and then add lemon juice, seasoning salt and black pepper to taste.
- Serve with a big loaf of crusty bread if desired.