Vegetable Bread Soup – Healthy Food Recipes
January 6, 2022
Mealtime: Lunch, dinner
Cuisine type: American
Cooking time: 1 hour and 30 minutes
Active preparation time: 30 minutes
Number of servings: 12
Dish type: Side, soup
- 1 bunch green swiss chard leaves julienne
- 1 small yellow turnip peeled, quartered and sliced 1/8 inch
- 1 white turnip peeled, quartered and sliced 1/8 inch
- 2 ½ quarts vegetable stock
- 8 ounces Idaho potato peeled and diced
- ½ onion –minced
- 2 ounces extra virgin olive oil
- 1 leek –sliced in 1/8 inch circles, washed well
- 2 cloves garlic minced
- 2 croutons heated with soup to break up and thicken soup. Note:*
- 1×4 inch piece parmesan rind
- 1 celery root peeled, quartered and sliced 1/8
- Outer leaves of 1 small savoy cabbage rib out and sliced 1/8 inch
- 1 cup beans soaked overnight
Over medium heat, heat oil in a soup pot and add onion and garlic and cook until it starts to be aromatic.
Add celery root and both turnips and cook for 5 minutes stirring occasionally.
Add cabbage and leek and cook an additional 5 minutes.
Add beans, stock, and rind and simmer until beans are tender (about 1 hour).
Add potatoes and simmer until tender(5-8 minutes).
Add Swiss chard and wilt. Season with salt and pepper. Place a few croutons on the top if desired.
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