Wednesday, 5 February 2014

Warmest Winter Veggie and Herb Soup

Happy February....It's snowing!!! AGAIN!!!
Today is a good day, for going to the fridge and pulling out all those veggies that I bought at the beginning of the week with the best of intentions ("Gonna eat so GREEN this week!!"....ya, well not as much as I  had planned !!!)....
 My veggie drawer was pretty full... spinach, zucchini, leeks, carrots, celery...Time to make soup.

This recipe is my own. It's basically a use whatever you have on hand in your fridge, add an assortment of herbs, simmer blend and serve. Quick. Easy. Yummy.

Recipe for Veggie Soup w/ Herbs

This is what I had on hand, so I used....
2 zucchini, diced
2 carrots, diced
1 large leek, diced
2 stalks of celery, diced
1 med onion, diced
1 medium potato, diced
1 big bunch of spinach, julienned
2 tbl spoons of olive oil

Saute the leeks, onion, celery and carrots in the the olive oil for 5 mins.

Then, add whatever herbs you'd like...For this soup, I used dried herbs, and I added 1 tsp each of the following;
Marjoram, Dill, Summer Savoury, Tarragon, Thyme and then seasoned with S and P.

Add the zucchini and potato, saute for a few minutes to blend the herbs.

Finally, add the spinach and 6-8 cups of chicken stock. Bring to a boil, then cover and simmer for 30 mins.

Once the veggies are softened and the soup is smelling good, use a hand blender (Love my GREEN Cuisinart Smart Stick!!) to blend your veggies into a creamy (sans cream!...the potato gives it its fullness), delicious, healthy, herbed winter soup. 

And voila! This soup is so perfect to have after an hour spent shoveling the driveway! I love this soup because it's really healthy and it tastes great. Hope you LOVE it too. 
If you don't have homemade stock on hand (not many of us do!), be sure to use a great flavour base like BETTER THAN BOULLION for your stock. It's got NO MSG and is super handy. I keep a jar of  beef  base and chicken base in the fridge at all times.

How many more weeks of winter????

Post a Comment