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

Ingredients

• 1 teaspoon caraway seed
• 1 teaspoon cumin seed
• 1 medium onion, diced
• 1 garlic clove, crushed
• 1/2 lb pumpkin or winter squash such as acorn or butternut squash, peeled and cut into small cubes
• 1/2 small green cabbage, shredded
• 1 small head broccoli, broken into florets
• 1 stick celery, sliced
• 1 small carrot, diced
• 1/2 medium leek, finely sliced
• 6 cups fresh chicken or vegetable stock or 1 1/2 tablespoons yeast free bouillon powder to 6 cups water
• 1 bay leaf

Directions

1. 1

   Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.

2. 2

   Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.

3. 3

   Add the rest of the vegetables and seeds.

4. 4

   Heat them together in the oil for another five minutes or so.

5. 5

   Add just enough stock to cover the vegetables and simmer for ten minutes.

6. 6

   Add the remaining stock and the bay leaf.

7. 7

   Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.

8. 8

   Serve.

9. 9

   Store the remaining portions you want to keep in the refrigerator or freezer.