Lemony Veggie Soup
Recipe by Local Roots recipe contributor, Netanya Rommel, @netanyar
Ingredients:
1 half of a napa cabbage, cut into shreds
2 potatoes, roughly chopped
3 carrots, chopped
3 celery sticks, chopped
1 onion, chopped
5 cloves garlic minced
3 cups chicken broth
1 lemon, juiced
1 cup dill, chopped finely
1 cup parsley, chopped finely
Salt & Pepper, to taste
Olive Oil
Directions: Heat a dutch oven oven with a little olive oil. When oil is hot, add the onions and garlic. Sprinkle with a generous amount of salt and pepper. Cook until onions are translucent. Add in carrots, celery and cabbage. Season and cook down for a couple minutes. Add in potatoes. Add in chicken broth. Bring to a boil and then reduce to a simmer for 30 minutes. Add in dill, parsley and lemon juice. Season to taste.
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