Its cold here, realllllly cold.
If you have been following along here for a while, then you know around here, we like to warm up with a big pot of soup.
Since we are only in our first month of the year, we are also still trying to eat as healthy as possible. (Remember all those new years resolutions we all made to feel better, eat better and to get healthy?)
Well the soup we made most recently can help you meet all of those goals, and its yummy enough that I may have even had some for breakfast this morning.
To make this hearty vegan soup, fist find two small children who like to peel and chop and enroll them as your handy sous chefs. If you cant find any, you can always borrow my two apron donning cooks.
Next, fill a stock pot with six cups of vegetable broth (Add more at the end depending on how you like your soups.)
Then gather the following:
2 tablespoons of Vegeta (or soup flavoring of your choice)
2 medium sized potatoes, NOT peeled, just chopped
3 large carrots, peeled and whole
1 cup of green and yellow beans
I cup of frozen/ or fresh peas
1 large can of drained chopped tomatoes
1 medium onion, chopped
1 cup of baby spinach
1/2 cup of fresh parsley, roughly chopped
3 cloves of garlic, pressed
1 teaspoon of dried oregano
Fill your pot with your vegetable broth, soup flavoring and then add your potatoes and carrots, bring to a boil.
Next toss in all other veggies. (beans, spinach, peas and tomatoes) Boil until veggies are starting to get soft and then turn your stove down to a simmer. Lastly add your crushed garlic, dried oregano and chopped parsley and simmer on low heat for three minutes.
TIP: To turn your soup into a beautifully textured hearty soup, without overcooking, take a hand press (like a potato masher) and lightly press your veggies until they break apart slightly. Add salt and pepper to taste.
Then, sit back, get snuggled down, stay warm and enjoy bowl after bowl of this healthy and hearty vegan soup.
No guilt, just delicious natural flavoring that will keep you coming back for more –even if it is at breakfast time.
PS: Only 52 days and 8 hours until spring, but who’s counting? 😉