FLOWER GARDEN SOUP
Fresh vegetables flavor traditional chicken soup in this bountiful blend. To add seasonal fun, just cut notches in the carrots and zucchini to make "petals" slice the veggies, then simmer up bowls of blooms!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- Using a zest stripper or paring knife, cut a lengthwise strip on each carrot, forming a notch. Repeat at equals intervals around carrot. Repeat with zucchini. Cut carrots and zucchini into 1/4-in. slices; set zucchini aside., In a Dutch oven or soup kettle, combine the carrots, celery, onion, broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are crisp-tender., Add chicken and reserved zucchini; simmer, uncovered, for 10 minutes or until zucchini is tender.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
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aGilgal TV
[email protected]I'm not a big fan of flower soup, but this recipe was surprisingly good. The flowers added a delicate flavor and the soup was very light and refreshing.
Qamrush Ishrat
[email protected]This soup is a great way to use up leftover flowers. I had some pansies and violas that were starting to wilt, so I threw them in the soup and they added a beautiful color and flavor.
Miguel Sierra
[email protected]I made this soup last night and it was delicious! I used fresh flowers from my garden and the flavor was amazing. The soup was also very easy to make and only took about 30 minutes. I will definitely be making this soup again.