Chunky Vegetable Soup (From Food Doctor/ a List Die

Name: Chunky Vegetable Soup (From Food Doctor/ a List Diet)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon caraway seed; 1 teaspoon cumin seed; 1 medium onion, diced; 1 garlic clove, crushed; 12 lb pumpkin or 12 lb winter squash such as acorns or 12 lb butternut squash, peeled and cut into small cubes; 12 small green cabbage, shredded; 1 small head broccoli, broken into florets; 1 stick celery, sliced; 1 small carrot, diced; 12 medium leek, finely sliced; 6 cups fresh chicken or 6 cups vegetable stock or 1 ½ tablespoons yeast free bouillon powder to 6 cups water; 1 bay leaf

Servings: persons

1 teaspoon caraway seed
1 teaspoon cumin seed
1 medium onion, diced
1 garlic clove, crushed
12 lb pumpkin or 12 lb winter squash such as acorns or 12 lb butternut squash, peeled and cut into small cubes
12 small green cabbage, shredded
1 small head broccoli, broken into florets
1 stick celery, sliced
1 small carrot, diced
12 medium leek, finely sliced
6 cups fresh chicken or 6 cups vegetable stock or 1 ½ tablespoons yeast free bouillon powder to 6 cups water
1 bay leaf

1
Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
2
Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
3
Add the rest of the vegetables and seeds.
4
Heat them together in the oil for another five minutes or so.
5
Add just enough stock to cover the vegetables and simmer for ten minutes.
6
Add the remaining stock and the bay leaf.
7
Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
8
Serve.
9
Store the remaining portions you want to keep in the refrigerator or freezer.

10417

kcal

Calories

1117

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon caraway seed, 1 teaspoon cumin seed, 1 medium onion, diced, 1 garlic clove, crushed, and more.

Yes, Chunky Vegetable Soup (From Food Doctor/ a List Diet) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Vegetable Soup (From Food Doctor/ a List Diet)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions