Quick and Easy Garden Vegetable Soup

By Cheryl Lock
Oct. 17, 2009 

Editor’s Note: Wolfgang Puck is Owner of Spago in Beverly Hills
Kids: Cameron, 19, Byron, 14, Oliver, 4, and Alexander, 2
On Austrian Food: “Many families rely on vegetable gardens for their produce. I ate this soup growing up — and often make it for my boys.” 

We would love to hear from you on Recipes that you do with your children. dan@youngchronicle.com

 

Ingredients

 

• 1  leek, white part only
• 1/2  of a large potato, peeled
• 1  small onion
• 1  stalk celery
• 1/2  of a medium zucchini
• 6  green beans
• 1  medium carrot, peeled
• 3  Tbsp olive oil, divided
• 1-1/2  Tbsp. water
• 4  cups no-salt-added chicken stock
• 3  ripe tomatoes, peeled and seeded
• 15  fresh basil leaves, washed and dried
• 2  medium garlic cloves

 

Directions

 

1. Cut all the veggies into 1/4-inch pieces. In a large pot, mix half the olive oil with the water. Add veggies; sauté on medium-low until the water evaporates. Don’t let the veggies brown.

 

2. Add stock; bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes. Meanwhile, puree tomatoes, basil, garlic, and remaining oil. Stir puree into soup. Don’t let it return to a boil. Season with salt and pepper.

 

Makes: 6 (1-cup) servings

Prep: 15 minutes
Cook: 30 minutes

Source:  Parents