15 Minute Veggie Soup Week

Vegetables soup recipes can help purify the body while balancing calories during a week of heavier eating. They’re delicious and can be made with fresh or frozen vegetables. And best of all you get to use up all the leftover vegetables that end up in the fridge.  And since we’re at the end of Nutrition Awareness Month I thought this might be good food for thought.

I found it very interesting that you can actually make the soup from scratch in just 15 minutes from start to finish. So here are the four main steps:

1. Cook onions
   1. Add 1 cup of diced onion
   2. Add 1 tbsp pure olive oil to stockpot on MEDIUM-LOW
   3. Cook and stir about 10 minutes until the onion is translucent
2. Add stock and vegetables
   1. Add 32 oz o stock
   2. Add 10 oz to 1 lb of vegetables
   3. Season to taste. You can use bouillon cubes for a more robust flavor
3. Follow recipe heating instructions
   1. Cook until vegetables are tender
4. Puree
   1. If you’d like a creamier soup, puree a part of your vegetables and stir it back into the soup

Season to taste. Garnish and serve

photo credit: avlxyz