vegetable soup in pink bowl
Layla’s Vegetable Soup by Samantha Sakakini of Laylas Falafel
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INGREDIENTS

  • Chopped 6 carrots and 3 stalks celery
  • Chopped 2 shallots & 3 garlic
  • 1 chopped potato
  • 2 cups Italian green beans
  • 1 teaspoon Turmeric
  • 1 tomato
  • 24 oz. broth
  • Vermicelli noodles

INSTRUCTIONS

  • Olive oil over med heat
  • Add veggies
  • Add salt and pepper
  • Add 1 teaspoon Turmeric
  • Throw in one whole tomato
  • Add 24 ounces broth to veggies
  • Cook for about 30 min
  • Bring to a boil
  • Add in spoonful of vermicelli noodles
  • Cook for 2-3 mins
  • Serve

 

Vegetables purchased from Ox Hollow Farm and stock from Sankow’s Beaver Brook Farm.

 

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