Anita’s Mixed Vegetable Soup
Summer is a time for coolness. What could be cooler than a cup of chilled soup, full of nature’s goodness and nutrition. Over the years, I have been experimenting with various kinds of soups and this is kind of my special. I like it because it is so simple and can be made with whatever you have in your garden or in the kitchen.
Ingredients
4 cups of cut vegetables (carrots, squash, potato, cauliflower, beets, zucchini, other green seasonal vegetables you have lying around at home)
2 onions, chopped
2 tomatoes, quartered
Ginger (1/2-inch piece)
Garlic, 8–10 segments, peeled, crushed
Salt and pepper to taste
Herbs (oregano, dill, basil, mint,) fresh or dried
4 TBS Cooking oil
Method
Cut the vegetables into cubes, leaving the skin on.
Put oil in a pot and when hot, add onion, ginger and garlic. When browned, add all the vegetables and stir.
Add 4 cups of water or enough to cover the vegetables. Add the herbs and tomatoes.
Bring to boil then cover half the pot, turn down the heat and let it cook for another 15/20 minutes.
Remove from heat and let it cool. Once cool, add salt and pepper to taste. Put in a blender and blend, with ice cubes. If needed, you can add some more water. If its too liquid, remove some of the water.
Refrigerate and drink cool. To your health!
