-
1
DIRECTIONS:1.
-
2
Coat 8-qt saucepot with nonstick cooking spray.
-
3
Over medium-high heat, add in carrots, celery, onions, and garlic.
-
4
Cook, stirring occasionally, 5 min.
-
5
2.
-
6
Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon.
-
7
Add in cauliflower, remaining ingredients, and 12 c. water.
-
8
Heat to boiling over high heat, stirring occasionally.
-
9
3.
-
10
Reduce heat to low; cover and simmer, stirring occasionally, 15 min or possibly till vegetables become tender.
-
11
Add in more salt and pepper if you like.
-
12
NOTE: To wash leeks, cut off roots and leaf ends.
-
13
Throw away any tough outer leaves.
-
14
Cut each leek lengthwise in half, then crosswise into 1-inch slices.
-
15
Place leeks in large bowl of cool water; with hands, swish leeks around to remove any sand.
-
16
Transfer leeks to colander.
-
17
Repeat process, changing water several times, till all sand is removed.
-
18
Drain well.
-
19
To retain freshness and nutrients: Keep a 2-day supply of Basic Soup in the refrigerator.
-
20
Pack remaining soup in 3-c. portions in airtight containers, leaving some head space to allow for expansion.
-
21
(If you expect to heat soup in microwave, use a microwave-safe container.)
-
22
Freeze.
-
23
To reheat frzn soup: Microwave: Loosen lid on container.
-
24
Heat on High (100 percent power) 8 to 12 min till bubbling, stirring twice.
-
25
Top-of-stove: Place container under running cool water to loosen frzn soup from sides.
-
26
Heat frzn soup in covered saucepan over very low heat about 3 min till soup begins to thaw.
-
27
Increase heat to medium; heat about 15 min longer till heated through, stirring occasionally.
-
28
Note: If using frzn soup to prepare Super Soup, add in ingredients during the last 5 min of heating.
-
29
For microwave heating, use a container large sufficient to hold add in-ins.
