A couple weeks ago when my parents were visiting, I felt under the weather for a couple days. My stomach wasn’t quite right and there was only one thing that sounded good: vegetable soup. Warm, delicious, colorful, nutrient-packed, vegetable soup. Mom to the rescue! Is there anything better than mom making soup when you’re not feeling well? It definitely helped cure whatever was ailing me. I gobbled it up so fast that I needed to make an encore batch a few days later. Luckily I had plenty of veggies hanging out in the fridge. I decided to call it ultimate veggie soup because any and all are welcome – the more the merrier! Change it up with your own favorites or whatever you have on hand (I often take the help of a few frozen veggies as well). Don’t feel like you have to measure everything exactly. I prefer the “chop and toss” approach when making soup 😉 Adaptions are endless with this versatile recipe. You can even add quinoa, rice, herbs, beans, barley, etc. (Quinoa is my favorite addition!) I’d love to hear what you guys come up with!
- 1 onion
- 3 cloves garlic
- 2-3 carrots
- 1 zucchini
- 1 1/2 cups cabbage
- 2 cups broccoli
- 2 cups cauliflower
- 1 1/2 cups mushroom
- 1 1/2 cups cut green beans (frozen)
- 1 1/2 cups peas (frozen)
- 1 1/2 cups corn (frozen)
- Large handful spinach, or more
- 15 oz. can diced tomatoes (and/or fresh)
- 8 cups vegetable broth
- Salt to taste
- Optional: quinoa, rice, herbs, beans, barley, etc
- Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms. Roughly chop cabbage, and cut broccoli and cauliflower into small bite-sized pieces.
- In a large stockpot over medium heat, saute onion for 5-7 minutes. Add garlic and cook 30 seconds.
You can find complete recipes of this Ultimate Vegetable Soup in thegardengrazer.com