Healthy Eating for Busy Moms

Veggie soup is my go-to dish, especially in summer. How fast do you think you can make a fresh veggie soup? As fast as it takes you to peel and chop the veggies because soup really cooks itself. Let me show you my classic veggie soup in 3 easy steps.

Carrot, Potato, Celery, Red Cabbage

Carrot, potato, celery, red cabbage

Step 1. Peel and cut veggies you have in the fridge. DO NOT use any broth from the store. Why do you want cane sugar, canola oil, molasses, carrot concentrate, added flavors, or dehydrated onions??? Just take your fresh onion, carrot, etc. and forego dehydrated cane syrup or powdered flavors.

Step 2. Put tougher veggies in the pot first. Cover with water no more than 1 inch above the veggies. Salt generously. Leave it to boil for 5-6 minutes.

Add water just barely to cover veggies

Add water just to barely cover the veggies

Tender veggies and herbs

Ripe tomatoes, green onion, parsley

Step 3. Add the tender/fragile veggies and herbs. Leave to boil for 2 minutes. Turn off the heat. Let it cool a bit before serving.

To experiment with taste try adding one or all of the following: oregano, olive oil, a bit of lemon juice or apple vinegar, more salt :), pepper, sour cream. Try different veggie combinations: broccoli, peas, zucchini, pasta, red beans, and what not. It will always be a new experience and taste for your family.

 

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