Market soup

Contributed by Preston Maring, MD

Market soup
Try Market Soup. Most of the ingredients are available at Friday Fresh.

Servings: 4



In a soup pot, sauté two chopped spring onions in a little olive oil until soft. Add 4 cups of chicken or vegetable stock and bring to a boil. Add 1 potato (chopped), 2 carrots (diced), 1 cup broccoli florets, and whatever else looks good. Add 1 tsp dried thyme and oregano or 1 Tablspoon fresh herb leaves. Add a bay leaf. Simmer for 15 to 20 minutes until the vegetables are tender. Season with salt and pepper. Discard the bay leaf. Purée some, all or none of the soup.

Nutrition Information (per serving)