A quick veggie soup is a nice recipe to have in reserve. It can be a light lunch or dinner, an appetizer, or you can add some pasta and make it a more filling minestrone like soup. It's remarkably simple and quick. Jill made it for me recently when I was sick and it was fantastic!
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Ingredients
4 cups Organic Vegetable Broth
5 Carrots, Large, Peeled and Chopped
1 Onion, small, quartered and separated
6 New Potatoes
1 Bay Leaf
1 tsp Salt
¼ tsp Crushed Red Pepper
3 Garlic Cloves, Pressed or Crushed
1 tsp Black Pepper
Directions
1
Add broth and all ingredients until the potatoes are soft - about 20 minutes.
2
Scoop out most of the solid ingredients (with a little broth), and place in blender. Puree.
3
Mix back with the broth and you're ready. Add some avocado and/or pepitas for great toppings!
CategoryQuick, Side Dish, Vegan, VegetarianCuisineComfort Foods, Vegan, VeggieCooking MethodIn the Kitchen
Ingredients
4 cups Organic Vegetable Broth
5 Carrots, Large, Peeled and Chopped
1 Onion, small, quartered and separated
6 New Potatoes
1 Bay Leaf
1 tsp Salt
¼ tsp Crushed Red Pepper
3 Garlic Cloves, Pressed or Crushed
1 tsp Black Pepper