A great vegetable soup – everything but the kitchen sink!

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Before we went out of town this summer, I had a lot of vegetables in the fridge. So I made up this veggie soup – basically threw in everything I had except potatoes – and used vegetable broth with it. It was delicious! We froze it so that when we returned we would have it in portion sized bags to heat up as a returning meal.

A Great Vegetable Soup

Ingredients

  • 4 Shallots
  • 1 cabbage
  • I bulb of fennel
  • 10 Tomatoes
  • 16 baby carrots
  • 2 Tbsp Chopped Dill
  • 2 Tbsp Chopped Cilantro
  • 2 Tbsp Chopped Chives
  • 2 cloves of garlic chopped
  • 4 Parsnips
  • 1 bunch of bok choy
  • chopped eggplant
  • Whatever other vegetables you have in the fridge that you think would be good in a soup! Lettuce does not work.

Directions

  1. Peel and chop everything and add to a big soup pot with 4 quarts of vegetable stock.
  2. When all is soft, take out half and puree it – add back to the pot and you will have a soup that is smooth as well as has bulk with the half of the vegetables that are not pureed.
  3. Adjust seasoning as needed. ( I add some curry and turmeric for a change – your choice!)

Here is some chopped cabbage and below that part of the soup cooking.

Cabbage Vegetable soup cooking

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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
This entry was posted in Blog, Gluten Free, Recipes to Make with Children, Soups, Vegetables, Vegetarian Mains and tagged , , , , , , , , . Bookmark the permalink.

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