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Cauliflower, Turnip & Squash Minestrone
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Recipe Information
my own recipe by delclaude

Serves/Makes:serves 6-8

  • 1 medium head cauliflower
  • 1 medium turnip
  • 5 to 6 carrots
  • 1 medium acorn squash
  • 1 large spanish onion
  • 6 oz (168 grm). grated romano or parmesan cheese
  • 1/2 lb (.2 kg). of spaghetti broken into 1" pieces, cooked and drained
  • 2 cloves of garlic.
  • 1 tbsp (15 ml) dried basil
  • 1 tbsp (15 ml) dried oregano
  • 1 tbsp (15 ml) celery seed
  • 1 tbsp (15 ml) rosemary
  • 1 tsp (5 ml). thyme
  • Sautee garlic in oil in large frying pan or medium soup pot, 1 to 2 minutes until golden, then remove and discard.
  • Add peeled, diced turnip to oil and saute 1 to 2 minutes.
  • Add peeled, diced carrots to turnips and saute 1 to 2 minutes.
  • Add peeled and diced squash to mixture and saute 1 to 2 minutes.
  • Add peeled and diced onion to mixture and saute 1 to 2 minutes.
  • Add peeled and diced(large florets quartered) cauliflowers to pan,sprinkle herbs over vegetables,add cup of wine or water, cover and sautee 5 to 7 minutes, until vegetables are 2/3 done.
  • While this is cooking, put 3 quarts (2850 ml) of water in large soup pot, heat, add tomato paste, stir until dissolved.
  • Also in the meantime cook 1/2 lb (.2 kg). of spaghetti and drain.
  • Add cooked vegetables and spaghetti to soup water, stir.
  • Add salt and pepper to taste.
  • Add grated cheese and serve.
Vegetables stay firm with this way of cooking. You can add 1 to 2 T. of butter while vegetables are sauteing. Also, you can add 1 to 2 T. of basil to soup water while it is heating.

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