Filed Under: simmer, soups, Starter, Under 20 Mins, vegetable, Vegetables

Greenhouse Vegetable Soup

The end product this soup produces is very Asian in design, but it keeps the home-cooked taste intact. You can substitute the shrimp for chicken breast or incorporate both together for a true Asian experience. This soup goes well with a glass of Chardonnay or an imported beer.

Loading ... Loading ...

April 8th, 2012

Recipe courtesy of www.newscanada.com.

Print Page

No Comments  | 

Pin It
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
  • 1 ontario greenhouse red pepper
  • 1 ontario greenhouse yellow pepper
  • 1 green pepper
  • 1 carrot
  • 1 celery stalk
  • 6 ontario greenhouse mini tomatoes on-the-vine
  • 2 sprigs of fresh cilantro
  • 1/4 Cups minced ginger
  • 2 cloves of garlic
  • 4 Cups chicken stock
  • 18 cooked shrimp
  • salt and pepper to taste
    • Directions
  • 1.

    Thinly slice red and yellow peppers, green pepper, carrot and celery.

  • 2.

    Boil chicken stock and add cilantro and ginger to broth. Add vegetables including diced tomatoes. Simmer until vegetables are soft, add shrimp and remove from heat. Serve with fresh cilantro garnish.

    • Nutrients Per Serving
    Nutrients per serving: 151 calories, 4 g fat, 10 g protein, 20 g carbohydrates, 3 g fibre. Excellent source of vitamin C, B6 and folic acid, Good source of riboflavin and magnesium.
    Greenhouse Vegetable Soup
    More Like This
    1. Comfort Food with a Twist: Ground Turkey Shepherd’s Pie
    2. Should You Hide Vegetables in Your Child’s Food?
    3. 7 Succulent Slow-Cooker Recipes

    Leave a Comment

    CAPTCHA Image
    *