Seasonal Garden Soup
Ingredients
2 tablespoons yellow onion; finely diced
one garlic clove; finely diced
1/2half a cup of broccoli parsnips yellow squash zucchini and carrots
These vegetables are about a quarter cup corn celery and Roman tomato ( diced )
2 tablespoons of tomato paste
1 cup of water
2 cups of chicken broth
2 Bayleaf
Pinch of salt and dash of pepper (you can add some when serving)
1/4 tsp of finely diced Rosemary
1 tsp of finely diced parsley, save another 1 tsp for later
half a slice of bacon; don't slice or dice (optional)
Rainbow and red kale; diced and washed
1 chicken breast with salt and pepper; diced and set it aside
Directions
Sautéed onion and garlic until transparent (lid off).
Add broccoli, parsnips, carrots as these take a little longer to cook.
Sauteed these vegetables for 20 minutes (close lid). Add the rest of the vegetables; yellow squash, zucchini, corn, tomatoes. Added chicken broth, water, tomato paste, and bacon. Add bay leaf, parsley, and kale. Simmer for additional 20 minutes! If you like your kale semi cooked, slight crunch add right at the end of the 5-7 mins.
This soup is 100 times better the next day for lunch.
Over the years, I've really go into my breads, good quality and fresh ingriedents made fresh daily is my go to.
I paired this with an olive bread from Safeway,
Macarina if your in Seattle and Amy's bread in NYC!
2 tablespoons yellow onion; finely diced
one garlic clove; finely diced
1/2half a cup of broccoli parsnips yellow squash zucchini and carrots
These vegetables are about a quarter cup corn celery and Roman tomato ( diced )
2 tablespoons of tomato paste
1 cup of water
2 cups of chicken broth
2 Bayleaf
Pinch of salt and dash of pepper (you can add some when serving)
1/4 tsp of finely diced Rosemary
1 tsp of finely diced parsley, save another 1 tsp for later
half a slice of bacon; don't slice or dice (optional)
Rainbow and red kale; diced and washed
1 chicken breast with salt and pepper; diced and set it aside
Directions
Sautéed onion and garlic until transparent (lid off).
Add broccoli, parsnips, carrots as these take a little longer to cook.
Sauteed these vegetables for 20 minutes (close lid). Add the rest of the vegetables; yellow squash, zucchini, corn, tomatoes. Added chicken broth, water, tomato paste, and bacon. Add bay leaf, parsley, and kale. Simmer for additional 20 minutes! If you like your kale semi cooked, slight crunch add right at the end of the 5-7 mins.
This soup is 100 times better the next day for lunch.
Over the years, I've really go into my breads, good quality and fresh ingriedents made fresh daily is my go to.
I paired this with an olive bread from Safeway,
Macarina if your in Seattle and Amy's bread in NYC!
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