Autumn Mixed Vegetable Soup

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Servs: 1

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  • add   fresh parsley, minced for garnish
  • add   dry roasted sunflower seeds, for garnish
  • add   1/2 cup nonfat yogurt
  • add   1 Tbsp. fresh lemon juice
  • add   2 tsps. soy sauce, or to taste
  • add   1/2 tsp. dried basil
  • add   1/2 tsp. marjoram
  • add   1-1/2 tsps. dried dill weed
  • add   1 sweet red bell pepperor green bell pepper
  • add   1 large tomato\raw, peeled and chopped
  • add   1 cup chopped Swiss chardor other greens
  • add   3 cups vegetable broth
  • add   2 minced garlic cloves
  • add   cayenne pepperto taste
  • add   freshly ground black pepper
  • add   3/4 tsp. salt
  • add   1 cup acorn squash\cooked, peeled, chopped
  • add   1 large potato, chopped
  • add   1 celery stalk, chopped
  • add   1 large carrot
  • add   1-1/2 cups quartered Brussels sprouts
  • add   1-1/2 cups chopped leeks
  • add   2 Tbsps. vegetable oil

Instructions

  1. In a Dutch oven, cook the first 11 ingredients (everythingthrough the garlic) over medium heat, covered, for 10 to 15minutes; stirring intermittently.Add stock or water. Bring to a boil, lower to a simmer. Cover andlet it cook slowly until everything is tender, another 15 to 20minutes. Add Swiss chard or greens, tomato chunks, and chopped bellpepper. Simmer about 5 more minutes.Add herbs, soy sauce, and lemon juice and continue to simmeranother 3 to 5 minutes.Serve in bowl and stir in 1 or 2 TBS sour cream or yogurt in eachbowl. Garnish each bowlful with a sprinkle of sunflower seeds andparsley.

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