Savory Vegetable Soup

January 28, 2015

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Savory Vegetable Soup

What could be better than a hot bowl of soup on a chilly day?  I started making vegetable soups as an “appetizer” before our family dinner each night, because they are so filling and help you eat less at dinner.  Plus, in the cold months (of which we have many in New York) soup is so comforting.  Having a vegetable soup also helps you get more vegetables into your diet, and is a great way to introduce more vegetables into the diets of the picky-eater.  It’s loaded with flavor and also very healthy – a perfect combination!

This soup smells wonderful cooking on the stove top and is a “one-pot wonder” so clean up is a breeze.  To prep the vegetables (except the celery and onion) I suggest using a box grater to obtain a fine texture.  The celery and onionI just finely chop because I’ve noticed it doesn’t grate well.  You’re hard work grating will be rewarded, since you can easily freeze half of this soup and still have plenty to eat.  I like to freeze soups and sauces in reusable Chinese food soup containers.  I hoard them whenever we order Chinese food because they are very sturdy and don’t crack when you freeze them.  Plus, I’m reusing them and keeping them out of the landfill, so I feel good about that.

In my recipe I use chicken stock and chicken consommé, but you can easily make this Vegan/Vegetarian but swapping the chicken stock for vegetable stock and swapping the consommé for ½ cup more of vegetable flakes.

Savory Vegetable Soup

Prep time: 10 minutes

Cook time: 70 minutes

Yields: 8 servings, 1 cup each

Ingredients:

3 cloves of garlic, finely minced or put through a garlic press

1 tbsp olive oil

1 medium onion, grated

1 large zucchini, grated

2 carrots, grated

2 celery stalks, finely chopped

3-5 sprigs of dill, stems removed and minced

¼ cup vegetable flakes

2 tablespoons Osem consomme, or chicken bouillon

8 cups of water

2 cups chicken stock

2 tsp salt

Pinch of pepper, to taste

Instructions:

In a large pot, sauté onions and garlic in oliveoil.  Sprinkle with 1 tsp of salt to soften.  Let sauté for 1 minute.  Then, add carrots, and celery and let sauté another 2 minutes.  Add zucchini, continue to let sauté.  Add remaining 1 tsp of salt.  Add pepper and dill.  Once vegetables become fragrant, add chicken stock, water, consomme and vegetable flakes.  Bring to a boil.  Once boiling, reduce heat to simmer for 45-60 minutes.

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Casseroles, Yes You Can

July 21, 2013

Today is My Love Affair With Cheese’s 4th Birthday!  Happy Birthday, Cheese! Many thanks to all my readers, especially those who comment.  Please like us on Facebook and follow us on Twitter to spread the love!

We have big news in our household! My husband has agreed to Meatless Mondays.  I had to them explain to him that fish is also considered a meat, so lunch could not be a tuna sandwich. I’ve been trying to institute Meatless Mondays in my own routine for a few months and unless we are out of town I have been very successful.  I really like it because it forces me to think outside the meat-eating box.  I have to come up with new things for dinner like a few weeks ago when I made this Mushroom Frittata which we really enjoyed.  I also like to cook a big meal and then enjoy leftovers for a few days, so it’s great to have a meatless meal among the bunch.  I really try not to make pasta for Meatless Monday so that I can broaden my horizons a bit.

I went through my recipe cards and found a recipe for Zucchini Casserole that I had all the ingredients on hand for.  It’s pretty simple to put together and needs to bake in the oven for 45 minutes, so I wanted to do it Sunday night because on Monday after work it would just take too long.

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Zucchini Casserole ready to go in the oven

I adapted this recipe from one on Skinnytaste.com.  I figure for a dinner portion, this casserole will give you 6 adult sized portions.  If you want to make it as a side dish, perhaps 10 servings is more reasonable.  I plan to serve this tonight with a big salad and maybe a cold soup.  I’m really curious to see how my 2 year old likes it!

For the recipe click here: Zucchini Casserole

 

Zucchini Casserole out of the oven

Zucchini Casserole out of the oven

Let me know if you try this recipe and what you are having for Meatless Monday on Facebook or Twitter.

@affairwitcheese

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