I Love This Vegetable Soup with Cheese

It’s funny how as soon as the weather starts to get cold we all crave a good warm soup. But some soups are just irresistible all year round.  No matter the weather, though having a warm vegetable soup is very appealing.

I pretty much make soups the same way each time. I start with the basic must have vegetables such as carrots, onions, celery and potato and add whatever vegetables I find in my fridge or at the shuk. I liked using the mushrooms this time. Add water and different seasonings.  The flavor can be different each time, but always yummy.

Galilee Green Hearty Vegetable Dairy Soup

Ingredients:

Fresh Mushrooms make a difference

• 1 chopped cooking onion
• 2 carrots peeled and cut in bite size chunks
• 2 celery stalks cut into bite size chunks
• 1 pint of mushrooms cut in half
• 2 small zucchini cut in ½ inch slices
• 1 medium sized sweet potato peeled and cut into chunks
• 1 small white potato peeled and cut into chunks
• 3 tablespoons of Galilee Green Olive Oil
• 2 cloves of raw garlic sliced
• Sea salt and pepper to taste
• 1 tablespoon Soup Mix (Turmeric, Cumin & Curry, 1 teaspoon each)
• 2 slices of mozzarella cheese per serving

Directions:

1. Prepare the vegetables
2. Sauté the vegetables putting in new chopped up vegetables as you prepare them stirring constantly
3. Cover with the vegetable with water – about 10 cups
4. Bring to a boil and add the seasonings
5. Reduce heat to a medium heat, cover and simmer until the vegetables are soft
6. Adjust the seasoning and serve
7. Add 2 slices of mozzarella cheese to each bowl
8. Serves 4
9. ENJOY!

This vegetable soup is so hearty and filling. It will warm your soul winter, spring, summer and fall.