Vegetable Soup? All my soups are made with vegetables, but should I call them all “vegetable soup”, when they are all so different and unique? I named this soup after the weather today, Light Rain. The herbs give off a lovely, cozy fragrance to the home. I used a lot of dried herbs in this recipe. I buy them in big bags, not in small jars. It’s more economical this way especially when I use herbs so frequently.
Dark green tops from 2 leek, chopped into 1/3 inch pieces
(I steam the white and light green parts to make Leeks with Vinaigrette)
3 carrots, cut into small squares, 1/4 inch
1 onion chopped
1/2 bulb of fresh garlic, minced
4 medium organic potatoes with the skin, cut into 1/2 inch cubes. (if not organic, peel off the skin)
1/2 cauliflower, cut into small pieces
1 1/2 cups dry white wine
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon fresh rosemary, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon dried leeks/parsley/fennel mix
1/4 teaspoon ground black pepper
1/4 teaspoon kelp powder
8 cups water
1. Place a large soup pot on the stove on medium heat.
2. Add in leeks, onions and garlic. Dry saute for about 3 to 5 minutes.
3. Add wine. Stir occasionally and cook for about 10 minutes until all the vegetables are soft. Make sure there is always some liquid in the pot.
4. Add the potatoes, carrots, cauliflower and herbs. Stir well.
5. Pour in the water, stir, cover and cook for about 20 to 30 minutes until potatoes are soft.
6. Remove from heat and serve.
Serves 3-6