Spring Vegetable Soup

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2 sm Yellow crookneck squash,
6 Shallots; chopped
1 Sweet potato; peeled, diced
1/4 c Vegetable oil
1/4 c fresh basil; Chopped
3 Carrots; diced
6 c Vegetable broth
1 28-oz can diced tomatoes
4 lg Garlic; minced
8 oz shiitake mushrooms; Fresh
1/8 ts Ground cloves
2 c broccoli florets; Small
2 sm Zucchini; diced

Original recipe makes 1



Barbara Wassers Kosher Kitchen (Adapted from BON APP?TIT, March 1994) May Be Used For Passover Large covered stock pot 1. Heat oil in heavy large stock pot over medium-high heat. 2. Add carrots, broccoli, zucchini, squash, sweet potato, mushrooms, shallots and garlic. 3. saute until vegetables are almost tender, about 10 minutes. 4. Mix in broth, tomatoes with juices, basil and cloves. 5. Simmer over low heat until vegetables are tender, about 20 minutes. 6. Season to taste with salt and freshly ground black pepper. 7. Serve with your favorite matzo ball. Can be prepared 1 day ahead. Return soup to simmer before serving. Posted to JEWISH-FOOD digest V97 #117 by swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997

Calories Per Serving: 1024 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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