Hey everybody, this time we will provide you with multi-colored vegetable soup recipes of dishes that are straightforward to know. We’ll share with you the recipes that you’re searching for. I’ve made it many times and it’s so scrumptious that you just guys will love it.

Great recipe for Multi-colored vegetable soup. Tasty, healthy, light but fulfilling vegetable soup. My niece and nephew can't get enough of it!

Multi-colored vegetable soup is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Multi-colored vegetable soup is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have multi-colored vegetable soup using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Multi-colored vegetable soup:

1. Make ready 1 spring onion
2. Prepare 1 leek, the white part
3. Make ready 6 mushrooms
4. Get 3 potatoes
5. Take 2 carrots
6. Take 1 small zucchini
7. Prepare 1/4 (of a medium -sized) celery root
8. Take 1/2 head broccoli
9. Make ready 1/4 head white cabbage (from a small cabbage)
10. Get 3 sprigs leaf celery
11. Make ready 1/4 cup white wine
12. Prepare 1 cup orzo (or any kind of pasta, or rice, optionally)
13. Take virgin olive oil
14. Make ready salt and pepper
15. Make ready juice of half a lemon
16. Take 1 1/2 l water

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Instructions to make Multi-colored vegetable soup:

1. Finely chop the onion and the leek.
2. Cut the mushrooms into pieces.
3. Cut the potatoes, the carrots, the zucchini and the celery root into cubes.
4. Separate the florets of the broccoli
5. And chop the cabbage finely as you would for a salad.
6. Sauté the onion and the leek in a pot with a little oil.
7. Add the mushrooms and sauté until they absorb all their liquids.
8. Add the potatoes, the carrots, the zucchini and the celery root, sauté for a while, then, stir in the wine.
9. When it evaporates add water and the leaf celery sprigs.
10. When the potatoes and the carrots get slightly tender (in about 15' because you have chopped everything in small pieces) add the broccoli.
11. Add the cabbage and the orzo 2-3 minutes later.
12. As soon as the vegetables boil add lemon, raw olive oil and season with salt and pepper.

I made the vegetable broth recipe and used it in the soup! There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. This unique and traditional look recreates a "friendly village" at home that warms your table or hutch with country charm all year round. Find the perfect soup plate colourful stock photo.

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