Quick Vegetarian Soup

Single serving

1 cups Kitchen Roasted Vegetable Stock
2/3 cup vegetables, sliced thin (such as carrots, onion, celery, beets, turnips, corn, bean, peppers)
2 tsp. corn starch dissolved in 2 Tbsp. cold water

In a medium sauce pan, saute' mixed vegetables in olive oil. Add stock, cover and bring to a boil. Reduce heat to simmer, add corn starch mixture and cook 2-3 minutes. Season to taste.

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