Monday, July 12, 2010

Vegie Soup

The perfect meal for a cool winter's day, and it can be whipped up in about half an hour.

  • 1 small onion, diced
  • 1 clove garlic, sliced
  • wedge of pumpkin, cubed
  • 1 carrot, cubed
  • 1/2 zucchini, cubed
  • 1/3-1/2 cup peas
  • 1/4 cup risoni
  • fresh herbs (I used parsley and thyme)
  • Chicken stock (about 5 cups)


  • Saute onion and garlic in olive oil until soft
  • Add in pumpkin and carrot, stir briefly, then add stock
  • Once stock boils, add pasta and stir.
  • When the hard vegies are almost done, add in peas and zucchini.
  • Just before serving, stir in chopped herbs.
  • Enjoy!


Amy said...

This recipe look yummy. Thanks for sharing.

a good yarn said...

Heartwarming and delicious! Ann :-)