The thing with soup is that I’ve never really felt it was something that warranted a recipe. You mostly just throw things together and, voila! You have soup, and it’s really, really hard to mess it up. Since I’ve been hunkered down to an awful lot of work lately (tomorrow is finally my day off and I cannot wait!), soup is kind of all I’ve been having. Last week, I also decided to start making a conscious effort to watch and restrict my calorie intake, so I’ve been paying a lot of attention to how much of what goes into something. The soup that follows for today’s Meatless Monday recipe (alas, no pictures this week!) has been a great meal to have to bring to work. It’s filling, nutritious, and, most importantly, really freaking delicious. The follow recipe creates 2 meals for me, at less that 300 calories a serving. And I’m always stuffed after I eat it. Perfect.
Of course, soup recipes are really, really open to interpretation, too. These veggies have been the ones consistently available to me, but it’s pretty easy to take something out or add something in. Next week, I’m thinking of getting spinach and kale to add to the mix, for extra leafy green goodness.
L.S.’s Ultimate Veggie Soup
3 Cups vegetable broth (I love to make my own with my vegetable scraps, which really creates a rich flavorful broth so good I’ll eat it on its own at times)
1 clove garlic, minced
1/2 yellow onion, sliced
2 teaspoons extra virgin olive oil
2 7″ long carrots, sliced
1 cup (85g) cauliflower florets
4 “Baby Bella” cremini mushrooms, sliced
1 cup (85g) broccoli florets
1 large (50g) radish, sliced
1/2 cup (90g) sweet corn
1 tablespoon apple cider vinegar
Seasonings of your choice (I personally use a little salt, pepper, red pepper flakes, cumin, tumeric, cayenne pepper, and parsley flakes)
1. Heat olive oil on medium heat in a large saucepan.
2. Add vegetables, one at a time, stirring to mix with oil in between. I like to cook each vegetable for about a minute before adding the next, in the following order: garlic, onion, carrot, cauliflower, mushroom, broccoli, radish, and corn. This allows for a lot of flavor to develop, a little bit of “sear” to get on each vegetable, and the tenderness will wind up being about the same for all of them at the end. Also, I use frozen corn, so that last addition releases some water and “steams” the other veggies nicely.
3. Once the oil and liquid of the veggies is almost completely absorbed, add apple cider vinegar to “deglaze” the pot.
4. Add the seasonings of your choice. Be sure to mix them in well with the vegetables. I like to add the seasonings now because then the flavors stick to the veggies instead of dispersing and diluting through the broth. It really makes the vegetables pop.
5. Add broth, stir in, adjust seasoning as desired. Cook until broth begins to boil. I like to leave it boil for just a few minutes before I turn down the heat. You can let it simmer longer, though the vegetables will get softer the longer they simmer, so I just like to stop it there to enjoy or let cool down to pack away for later.