Mama Jen’s Vegetable Soup

I love soup and the heartier, the better!  Since I am focusing more on a plant based diet and looking for ways to cram as many vegetables into my body as possible, I’ve discovered that vegetable soups are a great way to go!  Feel free to substitute any of the ingredients and experiment with different herbs and spices too.  You really can’t go wrong here – if you like something, throw it in and see how it turns out.  Since I’ve been getting Farm Fresh to You every week, it’s been a great help in having me try different ingredients.  Here is a recipe I’ve been making a lot lately.  Try to include as many organic ingredients as possible.

2 leeks – white part only and chopped.  Make sure to rinse thoroughly as leeks can have a lot of dirt.

4-5 cloves of garlic chopped

1 bunch of carrots – 4 to 5, peeled and chopped

1 bunch of celery chopped

1 bunch of kale – chopped

1 bunch of spinach – chopped

1 bunch of swiss chard – chopped

1 butternut squash, peeled, deseeded and chopped

2-3 yams or sweet potatoes

1 can of diced tomatoes with juices or fresh and chopped

2 tablespoons of chopped basil, either frozen or fresh

1 tsp oregano

1 tsp of curry for mild and 1 tablespoon if you like more spice

1 tsp of cumin for mild and 1 tablespoon if you like more spice

Fresh ground pepper to taste

1 carton of vegetable broth

4 cups of water

1 tablespoon of olive oil

1 stock pot

 

Directions:  Prepare all vegetables ahead of time so they are ready to go when you start cooking.  Heat olive oil in stock pot over medium high heat until pot is heated.  Add vegetables all at once and saute for 8-10 minutes.  Add vegetable broth, water and all spices and herbs.  Simmer on medium low for about 90 minutes stirring occasionally.  Once all vegetables have been cooked, let soup cool a bit and then use an emulsifier stick and blend soup so that consistency is thick and smooth.  

If you like Thai food, you can add two cans of light coconut milk, chopped ginger, fish sauce (found in asian markets) and red curry paste.  

If you prefer more of an Italian soup, omit curry and cumin and use basil, oregano, thyme and rosemary to flavor.  You can also sprinkle parmesan cheese before serving.  

If your family loves pasta, you can add in a small whole wheat type of pasta.  

If you are a rice family, you can add in a brown rice or pilaf, farro, pear barley or any other high nutrient grain to make it more hearty.

If you love beans, either add soaked beans from the night before or add canned beans of your liking into the mix.

Be creative and have fun!

Enjoy!

Trackback from your site.