Tag Archives: soup

Simple Soup

 

A request from Ava has been a minestrone style soup.  After combining and tweaking a few different soup recipes, I came up with one that satisfied her request.

Warm days are still here, but we are starting to feel the cool fall air. It feels so refreshing from the ridiculous heat we have had. Soups have been on my menu list lately and they are one of the best ways to get in a variety of vegetables. They are also some of the easiest meals to make.

Most soups include oils and I do my best to avoid those. I often use a couple tablespoons of water or vegetable broth to saute garlic and onions for many dishes and it always has good results. That was how I planned to start with the soup.

The rest came together as I worked with the vegetables that were in the refrigerator.  Spices can be tricky for me, but I’ve stuck with the most basic ones as it provides great flavor without over killing it.

I used my food processor to slice the vegetables.  You could also us a mandolin or by hand, whatever works for you.

The best part about this soup, it’s all done in one pot!  Now who doesn’t love that?

 

Ingredients:

1/2 sweet onion, diced
3-4 minced garlic cloves
2 tablespoons water
2-3 carrots, sliced rounds (not too thin though)
1 medium zucchini sliced and then cut into 1/4’s
1 cup chopped green beans
1 cup kale, chopped
1 can chickpeas (or white beans) drained and rinsed
1 can fire roasted tomatoes
2 cups vegetable broth (I used Kitchen Basics)
2 cups pasta noodles (I used the quinoa & brown rice fusilli pasta from TJ’s)
3 teaspoons oregano
3 teaspoons basil
1 generous tablespoon nutritional yeast
1 tablespoon of maple syrup or other sweetener (optional)

shake of pepper flakes (optional)
salt & pepper to taste

other add in options: celery, and/or kidney beans.

Directions:

Using a large pot, turn on heat to get the pot hot.  Once hot, add the water, garlic and onions.  Stir well and cook for about 4 minutes, stirring occasionally.

Add the green beans and carrots.  Continue to stir occasionally and cook for about another 4 minutes. The vegetables will start to brighten, be sure to not let them get too soft.

Next add the tomatoes, vegetable broth, zucchini, beans and spices (optional sweetener). Stir well.

Bring soup to a strong simmer by increasing the heat.  Reduce the heat to medium-low until it slightly simmers and add the pasta and stir well. Continue to cook for 10 minutes, stirring occasionally.

Reduce the heat to low and simmer, stirring occasionally for about 5 minutes.  Taste and adjust seasoning to your liking.

Add the kale and cook for about 4 minutes, stirring occasionally.

Turn off heat and prepare to serve.

 

 

Category: Main Dish | Tags: , , ,

Kale Soup

This was a soup that I made during the summertime, which typically do not go hand in hand, but sometimes soup just sounds good.  Now, with these freezing cold nights lately, soup is happening a couple times a week because it is such a comforting meal to settle the evening with.  Also, it always helps when a meal isn’t very time consuming, tastes good and one everyone will eat.  During the week, I am more together with meal plans, but the weekend dinner meals are not always planned out because we could be going here or there and not be home.  The wonderful thing about soups besides having left overs, is once you have the liquid base, add what sounds good, there are not many vegetables that you can’t put into a soup.  If you don’t have an ingredient, sub it with what you do have. This hearty meal serves great with a salad or steamed veggies.

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Category: Lunch, Main Dish | Tags: , , , , ,