The art of a healthy, happy life

Basic Vegetable Soup

This basic and very easy-to-make vegetable soup is one of my favorite meals. During the winter, I make a pot almost every week.  The great thing is that it’s so easy – and fun – to get creative with these kinds of soups. I definitely encourage you to throw in whatever strikes your fancy, especially if you find an interesting ingredient on sale at the grocery store.  But first, let me give you the basics…

 

INGREDIENTS

  • 6 stalks of celery, chopped
  • one large onion, chopped
  • 3/4 bag baby carrots (1lb bag)
  • two cloves of garlic, crushed
  • bunch of curly kale (or spinach, collard greens or any other kind of greens), chopped
  • 1 teaspoon thyme, oregano or any other herb/s you like
  • 2 bay leaves
  • 2 low-sodium vegetable stock cubes (optional)
  • 5- 7 cups water
  • 1/4 cup olive oil
  • salt and pepper to taste

 

DIRECTIONS

  1. Wash and prepare all vegetables
  2. In a large pot, saute onions and garlic in olive oil
  3. After a few minutes, add celery and continue sautéing until onions begin to brown
  4. Add carrots, herbs and bay leaves
  5. Dissolve vegetable stock cubes in a cup of hot water and add to pot
  6. Add 5-7 cups water (depending on how much broth you want)
  7. Bring ingredients to boil, turn down to a low heat and simmer for 50 minutes
  8. Add kale and cook for 10 minutes more (you should be able to easily pierce carrots with a fork)
  9. Pour into serving bowls and enjoy!

 

TIPS

  • For a more hearty soup, feel free to add 2 sweet potatoes or yams, cut into small cubes, or 2 cups of beans (e.g. black, kidney, pinto).
  • I like to add the greens at the very last stage of cooking because they need very little cooking time, and when over-cooked, they lose much of their nutritional value.

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