A love for Manhattan chowders and a vegetarian in the family create an interesting food problem, but one that was solved fairly easily with a bit of exploration and experimentation. Looking at recipes online, I was able to come up with a starting point for a vegetarian Manhattan soup. A little bit of tweaking over time resulted in the recipe found below.
Onions, celery, bell peppers, carrots and spring onions provide for great color, taste and hopefully a healthy start, and are sautéed in just a bit of olive oil until translucent.
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