Perfect Veggie Soup

I call this the perfect vegetable soup because it is very healthy, delicious, versatile and very low calorie! It works with gluten and dairy free diets , low carb diets and can easily be modified to different cooking methods and vegetable assortments.

Eating this will help keep you hydrated and add plenty of needed vitamins and minerals the natural way.

You can make it with the vegetables you really enjoy or have available seasonally.

I make a big batch and eat it several times ....either by freezing the leftovers or taking it along for lunch at work.

I started this batch with two vegan vegetable bullion cubes. You could use chicken broth or bullion as well. I dissolved them in a little hot water and added these and six cups of water to the pot. I used a pressure cooker but you can use a soup pot or even a crock pot.

I added:
3/4 of a head of cabbage, cut into about 2"x2" pieces.
1 cut up onion....I used a big red one
5-6 cut up carrots....1" chunks

You can add other veggies like fresh green beans, turnips or potatoes etc.
But remember that starchy veggies will add more calories.

Cook this for 6 minutes at pressure in a pressure cooker or until your veggies are tender by other methods.

Just before eating or reheating....add:

Cut up mushrooms
Fresh baby spinach
Any other delicate veggies, like summer squash, zucchini, fresh peas, etc.

Cook for a few more minutes....until these get warmed up.

You can also add shredded chicken, shrimp, cooked ground beef or even kielbasa or other precooked sausage if you want it more hearty. Another possibility is some precooked gluten free noodles or rice.

Make the base ahead and freeze it....then add the extra things to add variety and keep this very healthy dish fresh for several meals. Don't be afraid to experiment and add your own touches....I like garlic, tumeric and a little curry and sea salt.






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Location:The Kitchen at PRR