Veg soup

Soup is as old as time. Even the universe is little more than a swirling star-filled potage. Every culture has added solids to liquid, heating and slurping the warm goodness only broth can bring. Mastering vegetable soup is a culinary must for any self-respecting foodie. Good thing it’s almost as easy as taking opener to can; and it’s most definitely much tastier.

The first rule of soup making is that there really are no rules besides making it from scratch, and with lots of love. So feel free to get creative and make every batch a unique recipe all its own.

Serves 4-6, with ample leftovers

Ingredients

Broth:
6-8 cups veggie stock
4 cups spring water
½  cup white wine
½ cup tamari soy sauce
¼ cup nutritional yeast flakes
1 strip kombu seaweed
1 tablespoon olive oil
Juice of one lemon
½ teaspoon thyme
2 bay leafs
½ teaspoon crushed red pepper flakes
fresh ground mineral salt and pepper
Veggies:
2 medium carrots diced
2 ribs celery diced
¼ head of green cabbage sliced
2 medium potatoes cubed or 1 medium butternut, acorn or spaghetti squash (it may still be too early for these)
1 cup cauliflower florets
1 cup broccoli florets
1 bunch kale, chard or collards stemmed and chopped (or mix ‘em!)
¼ cup chopped fresh parsley
2 tablespoons flax or hemp seed oil
2 tablespoons toasted brown sesame seeds

Method

In large pot, bring the broth ingredients to a slow boil. 

Add potatoes, carrots, celery and cabbage and reduce heat. Let simmer 20-30 minutes or until potatoes are soft.

Add cauliflower and broccoli and cook another five to ten minutes until tender. Add greens and cook just a few minutes until they’re wilted but still bright.

Serve topped with fresh parsley and a drizzle of flax or hemp seed oil and a sprinkle of sesame seeds.

Also goes great atop rice noodles, like a vegan Pho. Add lots of sriracha or red chilis if that’s the plan. Enjoy!

Keep in touch with Jill on Twitter @jillettinger

Image: diekatrin