Tara’s 2020 Vegetarian Recipe of the Month

Homemade soup is a brilliant way to inject more vegetables into your diet over the colder months. Indeed, what could be more satisfying than a steaming bowl packed with vitamins, nutrients, and healthy goodness when the snow keeps flying?

I’ve adapted this recipe from an old cookbook I received as a gift from coworkers. It’s great because you can pitch in whatever leftover vegetables you have wilting in the fridge. I also keep a bag of organic peas in the freezer over winter because it’s another ‘easy-peasy’ way of upping my veggie content.

I have to confess though, the one I made here is not entirely vegetarian since my other half made bone broth that I substituted for vegetable stock. Happily, it turned out marvelously delicious with the bone broth.

Another advantage to making soup is you don’t need to worry about precise measurements. You can throw caution to the wind and add or take away ingredients you either don’t have or don’t want, but you’ll still end up with a delightful dish!

Wicked Winter Vegetable Soup is satisfying, healthy, and takes just over an hour to create (and I am not the faster chopper on the block).

WICKED WINTER VEGETABLE SOUP

IMG-5552

What goes in the pot:

5 ml vegetable oil

125 ml chopped onion

500 ml diced potatoes

125 ml each chopped carrot and celery

Couple mushrooms, finely chopped

Bunch of spinach

5 ml dried basil

1 bay leaf

1 jar tomatoes

60 ml frozen peas

5 ml dried parsley or cilantro

Easy how to:

  1. In large saucepan, heat oil over medium. Toss in onion and cook 2 minutes. Add potatoes, carrots, and celery. Stir and cook for another 3 minutes until onions are soft.
  2. Add stock, basil, and bay leaf; bring to a boil. Reduce heat, cover, and simmer 20 minutes until vegetables are nice & tender.
  3. Add tomatoes, spinach, mushrooms, peas, the kitchen sink, and parsley/cilantro. Cook another 10 minutes or so. Season with salt & pepper. Discard bay leaf.
  4. Enjoy this savoury winter survival soup and stay energized!

IMG-5553(I also used the husband’s canned tomatoes. Since I don’t trust the lining of canned products from the grocery store, tomatoes in a glass jar is ideal.)

Millions of people around the globe are embracing a more vegetarian lifestyle–it’s healthy for you and it’s good for the planet and the animals who deserve a wonderful life too.

IMG-5554The final sparkling product!

Stay tuned for another vegetarian delight next month. And please share your cooking experiences or suggestions in the comments–I love to hear from you!

TARA PANRUCKER COPYRIGHT 2020
ALL RIGHTS RESERVED

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