A Simple Veggie Soup

Tonight's dinner: a simple veggie soup served with whole wheat bread and roasted brussel sprouts
We make a lot of soup at our house. Once temperatures start to dip below 70 degrees, I start making soup at least once a week. The recipe I'm sharing today is the simplest soup, which is tasty all on it's own, but also provides the basis for more complex flavored soups. It takes less than 15 minutes to cook plus another five minutes of prep time to dice the veggies. If you're looking for a healthy, low calorie homemade veggie soup that comes together quickly, this is the recipe for you.





Look at those veggies...mhmmmm

Simple Veggie Soup
Serves 4

1 Tbsp butter
1 medium yellow onion, diced
4 stalks celery, diced
3 carrots, diced
2 cups vegetable broth
2 cups water
1 tsp dried rosemary
1 tsp dried oregano
1 tsp poultry seasoning
1/2 tsp garlic powder
1 cup frozen corn, thawed
1 cup frozen peas, thawed (missing in today's rendition)
Salt & pepper, for serving

Melt the butter in a large stock pot over medium heat. Stir in diced onion, celery, and carrots. Cook for two minutes or until the veggies just begin to soften*. Add in the vegetable broth, water, and spices. Bring the mixture to a boil. As soon as the liquid begins to boil, add in the corn and peas. Remove from heat and allow the soup to rest for five minutes. This provides the peas and corn time to warm up and for the soup to cool down.

*You don't really want to cook the veggies at this point, because they will cook more as the soup liquid boils.

As I mentioned this soup is delicious all on it's own, but I like to serve it with rustic bread to make the meal more filling (I was too tired to bake this weekend, hence the store bought variety pictured). If you're of the carnivore persuasion, shredded chicken would make a protein-rich addition and for my veggie friends looking for extra protein, add in a can of rinsed cannellini beans right before adding in the soup broth.





2 comments:

  1. I love the color of your broth! Veggie soups are a staple in my diet, especially in the cooler months. :] // itsCarmen.com ☼ ☯

    ReplyDelete
    Replies
    1. Thanks Carmen! I find store bought broths to be a bit overwhelming, so I do half broth and half water, plus extra spices to add depth of flavor. I hope you enjoy this recipe :)

      Delete