Winter Garden Soup

By Steve-3

Ingredients

• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 1 large white onion, quartered and sliced
• 1 large leek, halved, sliced, soaked to remove sand
• 2 cups peeled, quartered, diced carrots
• 2 cups thinly sliced celery
• 1 1/2 cups cubed yam
• 2 cups sliced zucchini
• 2 cups fresh or frozen corn kernels
• 2 cups coarsely chopped cabbage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 teaspoon dried oregano
• 8 cups vegetable stock
• Ground coarse salt
• Fresh pepper
• 1 tablespoon lemon juice

Preparation

Step 1

1. Heat oil in soup pot. Add garlic, onion and leek and cook over medium heat, stirring, until brown and caramelized.
2. Add carrots, celery, yam, zucchini, corn, and cabbage, stirring and cooking briefly after
each addition.
3. Add herbs and stock. Bring to a boil, then cover and simmer for 25 minutes.
4. Add salt and pepper to taste, then stir in lemon juice.