Thursday, March 7, 2013
Easy Vegetable Soup
When making a vegetarian vegetable soup, I always saute all the veggies (I use a lot of vegetables!) in extra virgin olive oil, then cook, covered, to reduce, for 10-15 min. before adding any liquid. I don't know, I just think it tastes better this way in the end. I use onions (2 medium), garlic (5+ cloves), celery (2-5 stalks, depending on my mood), carrots (I often use as many as 8), zucchini/kishuim (2 or more large), and other veggies as the mood hits me. I season it with loads of fresh parsley and fresh dill, and freshly ground black pepper and salt. It's a really easy soup.
I often add egg noodles to make a vegetable-noodle soup.
This is one of my family's favorite ways to eat tons of vegetables.