This soup is
perfect for lunch or dinner on a cold, rainy day, or really any time you feel
like eating something warm and rustic. One day, I just felt like making some
soup, so I pulled all of the leftover vegetables that I had in my refrigerator
out, and started chopping. By luck, I ended up making this delicious vegetable
medley soup. It is completely vegan, and is full of nutritious vegetables. I
hope you will enjoy it as much as I do!
- 4 medium carrots
- 3 medium potatoes
- 1 small onion
- 4 cups veggie broth
- ½ cup mushrooms
- ½ cup cooked broccoli
- ½ a bunch collard greens
- ¾ cup soy milk
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon thyme
- ½ teaspoon salt
- Pepper
1. Slice the carrots, potatoes and
onion and put into a large cooking pot. Add the veggie broth. Bring to a boil,
then simmer on low for 10-15 minutes or until the carrots and potatoes are
soft.
2. Add the mushrooms, broccoli and
collard greens and cook for 5 more minutes. Blend the vegetables in batches in
a blender and pour the mixture back into the cooking pot.
3. Add the soy milk, oregano, basil,
thyme and salt to the soup. Stir and reheat on the stove. Add extra salt and
pepper to taste. Enjoy while still hot.
Option:
You can replace the mushrooms,
broccoli and collard greens with any other leftover veggies that you may have
in your fridge.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
