Vegetable Soup

Worries go down better soup than without.

Vegetable Soup

I am not really a soup person, I hardly ever order soup at a restaurant and usually skips them at buffets. I think the primary reason for this not so great a love story is that most soups make me feel full.

But sometimes I also need that comfort of holding onto a steaming hot bowl of vegetable goodness and I created the solution myself with this simple and nourishing vegetable soup. It is very close to a minestrone without tomato sauce or puree but you can add that as well.

Vegetable Soup

For stock I end up using pasta stock which I save while draining pasta. If you do not intend using this as a soup, then this is a perfect vegetable stock/ consomme you can use for thicker soup.

The choice of vegetables is totally up to you. I have even few times added leftovers to this soup with great result. Next time I plan to experiment by adding some boiled kidney beans.

Vegetable Soup

Simplicity is the strength – flavour of whole spices with richness of vegetables describes this soup best. A must try if you are also a sucker for light meals like me.

Vegetable Soup

Ingredients

1 tablespoon of olive oil
1 large onion
2 medium sized potatoes
2 small carrots
½ cup of shelled peas
7-8 french beans
2 cloves
2 small bayleaves
1 1 inch cinnamon stick
2 cups of vegetable stock or pasta stock
salt and pepper to taste

Preparation

1.Finely slice all vegetables except peas into thin long ribbons. I prefer slicing them into ribbons and not small pieces. You can use your own imagination and cut them as you like. The reason for slicing them thinly is for their easy cooking.
2.In a sauce pan add oil and saute cloves, bayleaves and cinnamon sticks for about a minute, till it starts emanating a nice aroma. Then add sliced onions, gently saute it. Once the onion turns light pink, add remaining vegetables and coat them into oil using a ladle or just swirling around the pan.
3.Add the stock and allow it cook till all vegetables are tender. You can adjust the consistency based on your preference. Add salt and pepper. Serve hot on a cold winter day.

Notes

You can save pasta stock while draining pasta and use it for this soup. That’s what I do most of the times.

The choice of vegetables is totally up to you. I have even few times added leftovers to this soup with great result.

Next time I plan to experiment by adding some boiled kidney beans.

If you do not intend using this as a soup, then this is a perfect vegetable stock/ consomme you can use for thicker soup.

Vegetable Soup