Veggie Delight Soup

Ainesosat

• 3 chicken bouillon cubes
• 2 tbsps light olive oil
• 1 pieni green cabbage
• 1 iso red sweet pepper
• 1 iso yellow squash
• 2 cups grape tomatoes
• 4 cups chicken broth
• 1 tl black pepper
• 1 tl salt
• 2 kuppia brussels sprouts
• 2 cups carrots
• 4 medium celery stalks
• 1 leek
• 1 cup mushrooms
• 1 iso zucchini
• 10 kuppia water

Ohjeet

1. Slice brussels sprouts in half length-wise, cut leeks and mushrooms into bite-sized slices.
2. Place brussels sprouts leeks and mushrooms into a large frying pan with the olive oil, salt and pepper. Cook over medium heat until the leeks begin to brown and the leek and mushrooms soften.
3. Bring broth, water and bouillon cubes to a boil in a large pot.
4. Chop all other veggies into bite-sized pieces.
5. When the pot is boiling, add all veggies, including the brussels sprouts, leeks and mushrooms.
6. Simmer for about 1 hour, longer if possible.