Soup with Winter Legumes
A playful kaleidoscope of colors and flavors. Easy to make, rejuvenating in taste, the soup is a healthy delight for the cold winter days.
8-10 servings
½ medium size onion, minced
2 leeks (white to light green part), minced
2 medium size carrots, chopped to small cubes
2 golden Yukon potatoes, chopped to small cubes
6 mushrooms, halved lengthwise, cut to thinly slices
½ cup baby green peas, preferably fresh
½ stalk celery, minced
1 parsnip, cut to thin rounds
½ tablespoon fresh thyme
¼ tablespoon fresh oregano
1 bay leaf
Full recipe is available at the January Issue of MAZA Cooking Journals available at the iTunes Store.
