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Vitamin Rich Vegetable Soup

1 butternut squash
5 white potatoes
5 garlic cloves
2 cups broccoli
5 cups cabbage (red)
3 carrots
1 green pepper
6 cups cauliflower
3 red peppers (hot)
2 cups spinach
32 ounces fat-free chicken broth
1 tablespoon salt (lemon pepper)
1 12 teaspoons fresh parsley
1 12 teaspoons fresh chives
1 teaspoon paprika
1 teaspoon fresh ginger
1 teaspoon oregano
1 teaspoon chili
1 teaspoon curry (hot)
12 teaspoon rosemary
12 teaspoon turmeric
14 teaspoon cinnamon
14 teaspoon orange peel
14 teaspoon lemon peel
1 cup barley (uncooked)


Peel and cube squash and potatoes. Thinly slice garlic, grate ginger and shred carrots. Chop remaining vegetables and steam until tender. Transfer vegetables and juices from steaming pot to large soup pot. Add chicken broth, spices and barley. Simmer for 20 minutes. Serve alone or with a roll. Enjoy!

Source: www.food.com