Today we have a sick baby on our hands. Or should I say in our arms. I find that the best medicine is staying in bed to rest rest rest.
So being this baby’s mama, I am in bed today. Which is not the worst thing. But today was going to be my grocery shopping / cooking day. And I have a husband and step-daughter arriving home soon who will expect dinner.
So while River was sleeping I snuck downstairs to the kitchen and tossed together a pot of veggie soup. This is one of my favorite winter recipes. It is quick, easy and hearty and uses ingredients we almost always have on hand.
How to make:
chop up potatoes in chunky pieces
chop carrots and celery
chop up onions
if you have time / patience, chop up garlic
throw it all into a pot, add water till it just covers your veggies
crumble up 1 or 2 bullion cubes depending on your tastes and the amount of soup you’re making
now turn on the burner
Hooray! You did it! You made veggie soup!
Our favorite way to eat it is sprinkled with nutritional yeast and Braggs, which tastes like soy sauce but is super healthy and full of amino acids. Both nutritional yeast and Braggs are great for vegetarians because they’re full of B vitamins. A scoop of sour cream is yummy too.
There are endless possibilities with this. Add a little tomato sauce if you want a tomato based soup. add beets for a yummy tang and a great color. Add any veggies you have, use up what’s left in your produce drawer; I especially like it with cherry or grape tomatoes. If you don’t have bullion, you can make your own soup base with oil or butter and herbs. Just use way more herbs than you would expect to need. Or Marmite works too, and is a good source of B vitimins.
Some folks don’t think soup counts as a full meal. Serve it with buttered bread or toast and salad. Or for meat eaters add meat and call it beef stew. For vegetarians, add white beans and kale. Tonight I’m also throwing some delicata squash in the oven pierced with a folk and baked with butter and salt.