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Vegetable Soup

UNILEVERunilever-VEGETABLE-SOUP02
INGREDIENTS
  • 4 L KNORR® Professional Liquid Concentrated Vegetable Base, prepared
  • 400 g tomatoes, diced
  • 400 g celery, diced
  • 200 g yellow onion, diced
  • 400 g carrot, diced
  • 400 g zucchini, diced
  • 400 g yellow squash, diced
  • 1 head cabbage, chopped
  • 200 g garbanzo beans
  • 200 g cannellini beans
  • 12 g oregano
  • basil, for garnish
  • parmesan cheese, for garnish
INSTRUCTIONS
 Prepare KNORR® Professional Liquid Concentrated Vegetable Base for stock and bring to a boil.
 Sauté all vegetables.
 Once stock reaches a boil, add vegetables and reduce heat to low.  Cover and cook.
 Just before service, garnish with basil and parmesan cheese.
YIELD: 16-250 mL SERVINGS