Favorite vegetable soup recipe

Google+ Pinterest LinkedIn Tumblr +

  • Yield: 4 Servings


  • 2 tablespoons walnut oil
  • 1 yellow onion, diced
  • 2 cloves garlic, diced
  • 1 stalk celery, sliced; reserve a few slices for garnish
  • 4 cups vegetable stock
  • 1 cup mung beans, cooked
  • ½ red cabbage, sliced
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon ground oregano
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • 1 sprig thyme, for garnish
  • 1 cup basmati or brown rice, cooked
How to Make It
  1. Heat the oil in a large saucepan over medium heat and sauté onion, garlic, and celery until onion is translucent.
  2. Add vegetable broth, mung beans, cabbage, parsley, oregano, basil, thyme, salt, and pepper and cook over medium heat for 15 minutes.
  3. Place soup contents in a blender or food processor and purée. Return purée to saucepan and cook until thoroughly heated. Garnish with celery, rice, and thyme.

Leave A Reply