February 22, 2013

Easy Veggie Soup


You know the situation: when you recently began eating more vegetables than ever before and half way through the week you discovered the lack of produce in your fridge. The ingredients in the following soup were the only items we had in our fridge besides salsa, yogurt, greens and fruit. We're working on preventing this from happening next week. I'm working on not eating my hand if this does happen next week. Eat your soup, add extra water, you will have a full belly shortly, don't worry.



Easy Veggie Soup
Serves 1, or 2 as a side

2 medium zucchini, chopped
1-2 carrots, peeled
1 green onion, minced
2 tbsp nutritional yeast
1 tsp Italian seasoning
1/2 tsp paprika
1/2 tsp red pepper flakes
1 pinch of pepper
1 pinch dry rosemary
1 bay leaf
2 cups veggie broth

Sauté veggies in a little water, add seasoning. Sauté until tender but still firm. Add veggie broth, rosemary and a bay leaf. Simmer for 10 minutes, up to 20. Until some of the broth is absorbed by the vegetables, and you're left with a thick, delicious stew! I served it along side 2 slices of cauliflower pizza bread.



This soup is suitable for five month olds. I'm lying. He thinks it is, though.

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