Only 20 minutes to prepare!
While shopping at Harvest Market the other day, I was enticed by the variety of vegetables available and beckoning me to take them home. But what would I do with them all? How many different ways can I cook them? I can only eat so much. Then, I had an aha moment…soup! I can make soup!
Soup — it’s the easiest way to warm up your kitchen on a cold day and to feed yourself and your family in one delicious and healthy bowl. But you don’t need a recipe to make soup, especially if you have a clutch of miscellaneous vegetables hanging out in your crisper. Nearly any vegetable can be turned into soup with a little time and effort.
If you are craving soup and you have vegetables and broth in your cupboard, you’re all set.
The essentials are vegetables and stock, plus oil or butter and some salt and pepper.
After that, all is optional. I usually add some aromatics — onion, garlic, or leeks — and some fresh herbs. You can flavor the vegetables with smoked salt or spices, like curry powder or cumin. I sometimes add a splash of wine to the stock.
After the soup is finished there are so many other ways to jazz it up — a can of diced tomatoes, a can of white beans or chickpeas, a sprinkle of Parmesan cheese or a dollop of yogurt.
There are several health benefits of vegetable soup –
Medical science has proved that a bowl of vegetable soup helps you stay fit, healthy and slim. Due to varieties of seasonal vegetables, vegetable soup is differently delicious depending on what goes into its making. Equally loved by the diet-freaks and no so diet-finical, soup can be taken either with main course or as an appetizer Here are some health benefits of vegetable soups.
Diabetes diet care
Obesity is a curse; you may have heard it several times. Actually it invites several diseases such as heart attack, kidney failure, sugar, high blood pressure and likes. It is a scientifically established fact that regular intake of vegetable soup keeps weight under control and helps the obese lose weight.
Good source of nutrition
Vegetable soup recipes have greater nutritional value. It is rich in vitamins A and C, fiber, folate and potassium. Carrot and tomato, the most commonly used ingredients in vegetable soups increases the level of Lycopene and beta Carotene. These two components are very good for health.
Secret to stay healthy
People have become more health conscious these days. Yes, good taste matters a lot but healthy food is now a priority with them. How to stay healthy is a common question. When you can get a variety of seasonal vegetables, making vegetable soup is really easy, and the soups are delicious for every different taste bud.
Quick snacks item
Vegetable soup is good for a quick fill-up of our stomach. Soup is also ideal for maintaining hydration. A bowl of veg soup every day suffices to meet the body’s daily requirement of nutrients from vegetables.
Cabbage, Leek & Zucchini Soup Recipe
This recipe makes a BIG pot of soup; 12 servings! It also freezes well.
- 4 carrots, thinly sliced
- 2 zucchini, cut in half lengthwise and sliced
- 2 yellow squash, cut in half lengthwise and sliced
- 2 large bell peppers, coarsely chopped
- 3 celery ribs, sliced
- 4 cups cabbage, sliced
- 1 onion, chopped
- 1 leek, sliced
- 3 garlic cloves, minced
- 1 (14 ounce) can fat-free vegetable broth or 1 (14 ounce) can beef broth
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (1 1/4 ounce) packet dry onion soup mix
- salt and pepper
- In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
- Add broth, tomatoes, onion soup mix, salt, and pepper.
- Boil 10 minutes.
- Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
Notes & Tips
To Puree or Not to Puree
When you cook vegetables in stock like this, you have a choice. You can stop cooking when the vegetables are al dente and tender, and slurp up your soup as it is — chunks and all, an improvised vegetable stew.
Or you can puree the soup until creamy. This works with any kind of soup, and you’ll be surprised at how creamy a soup can be with no dairy at all. But I tend to like this best with sweet, dense vegetables like squash and sweet potato.
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.