Chunky Vegetable Soup (From Food Doctor/ a List Diet)

• 1 teaspoon caraway seed
• 1 teaspoon cumin seed
• 1 medium onion, diced
• 1 garlic clove, crushed
• 12 lb pumpkin or 12 lb winter squash such as acorns or 12 lb butternut squash, peeled and cut into small cubes
• 12 small green cabbage, shredded
• 1 small head broccoli, broken into florets
• 1 stick celery, sliced
• 1 small carrot, diced
• 12 medium leek, finely sliced
• 6 cups fresh chicken or 6 cups vegetable stock or 1 12 tablespoons yeast free bouillon powder to 6 cups water
• 1 bay leaf

1. Put the seeds in a small, heavy pan and toast over medium heat for a few minutes until lightly browned.
2. Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for five minutes.
3. Add the rest of the vegetables and seeds.
4. Heat them together in the oil for another five minutes or so.
5. Add just enough stock to cover the vegetables and simmer for ten minutes.
6. Add the remaining stock and the bay leaf.
7. Season with black pepper and simmer, covered, for about 20 minutes until all vegetables are cooked.
8. Serve.
9. Store the remaining portions you want to keep in the refrigerator or freezer.

caraway seed, cumin, onion, garlic, pumpkin, green cabbage, broccoli, celery, carrot, fresh chicken, bay leaf

Taken from www.food.com/recipe/chunky-vegetable-soup-from-food-doctor-a-list-diet-365014 (may not work)