57626 recipes created | Permalink | Dark Mode | Random

Squash, Pea and Lentil Soup Recipe

Ingredients

2 tablespoons vegetable oil

4 cloves garlic, minced

1/8 cup chopped onion

1 medium head cabbage, sliced in strips

1 medium head cabbage, sliced in strips

1 medium carrot, peeled and cut into 1 inch chunks

1 medium head cauliflower, chopped

1 medium tomato, diced and quartered

2 tablespoons soy sauce

1 tablespoon lemon juice

1 teaspoon garlic ginger paste

1/2 teaspoon salt

1 1/2 teaspoons dried oregano

1/2 teaspoon smoked paprika

1 cup white wine

1 1/2 tablespoons all-purpose flour

1/4 cup white sugar

1/2 teaspoon salt

1 (32 ounce) can squash, drained

1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Heat oil in a large, heavy skillet over medium heat. Saute garlic in oil for about 5 minutes. Stir in onion, carrot, cabbage, carrot, cauliflower, tomato, soy sauce, lemon juice, garlic ginger, salt, oregano, paprika and 1 1/2 cups squash. Cook about 10 minutes, stirring occasionally, until vegetables are tender. Mix 1/2 cup squash with chicken and set aside. Cook 2 minutes in a small saucepan over medium-low heat, stirring occasionally, until squash is tender.

Stir pasta into pot; season with 1/4 cup pepper and 1 teaspoon dried basil. Stir in 1/2 cup chicken and tomato. Pour peas into pot and bring to