Emeril's Garden Vegetable Soup

Ingredients

Cooking Directions

Tie the parsley sprigs and bay leaves together with a piece of kitchen twine. Set aside.

Heat the olive oil in a 6-quart (or larger) soup pot over high heat. Add the onions, carrots, celery, and

the parsley bundle, and cook for 2 minutes, stirring frequently. Add the garlic and mushrooms, and cook

for 3 minutes. Add the broth, salt, and pepper. Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.

Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 5 minutes.

Remove the parsley bundle and serve the soup hot, garnished with the grated cheese if desired.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, HarperStudio Publisher, 2009, copyright MSLO, Inc., all rights reserved