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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Kale Soup for the Soul

January 23, 2014

We’ve all heard that kale has many virtues.  I am constantly trying to find ways to get it in my diet whether it be through juicing or cooking. Kale has Vitamin K, C & A as well as calcium and potassium. It has 10x more Vitamin C than spinach! The benefits of eating kale include weight loss, lowers cholesterol reduces the risk of heart disease and cancer.  No brainer, right?  Unfortunately, kale can sometimes be a pain to prepare for cooking.  You have to remove the ribs from the kale and it can be very tough when you cook it.  Once I found the frozen kale in the freezer section I knew it would be easy to create a soup around it!  Frozen vegetables are just as good as fresh –sometimes better- and last much longer.  I always keep a variety of frozen veggies on hand so I can whip up side dishes on a busy weeknight.  Click here for the recipe!

 

Easy Mushroom Barley Soup

October 9, 2012

family-plate-5-blurOk, if you love mushrooms and you love soup then you want to make this recipe.  It’s a soup my mother-in-law taught me last year when I was on maternity leave and had time to make soups!  Seriously, it’s very easy and yields many servings so I usually freeze half and enjoy the rest all week.  I make it even easier by using the pre-sliced mushrooms. We had some last night before dinner and it was full of flavor and very filling.

Ingredients:

3 10 oz. containers of pre-washed and sliced mushrooms (feel free to mix varieties of mushrooms)

1-3 cloves of garlic, finely minced or put through a garlic press

1 tsp olive oil

1/2 onion chopped

3 tablespoons Osem Mushroom Soup Mix

8 cups of water

1/2 cup barley

Salt and Pepper to taste

Instructions: Saute onions (with a dash of salt) in olive oil in a large pot until they are translucent, add garlic, let saute another 1-2 minutes, add mushrooms and saute for 5 minutes or until all the mushrooms are softening.  Add pepper if desired. Add 8 cups of water and Osem Mushroom Soup mix and bring to a boil.  Once boiling, reduce heat to a simmer.  Add barley, let simmer on low heat for 30-40 minutes until barley is soft. Should make at least 8 servings.  Enjoy!

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