Such a simple veggie soup recipe. So simple in fact, that I kept looking up other Vegetable soup recipes to see if I was missing a translated word or recipe item here and there. The flavor was not intense, but simple, warm, and hearty. Perfect for the spring rains we are getting. My 17month old ate his whole bowl, asking for more.
The recipe says “1.5 lbs of vegetables”. I cut the veggies into bite size pieces, some vegetables that are easily simmered in soups are: Mushrooms, corn, carrots, peas, celery, onion, [green beans, tomatoes, cabbage, and spinach; I did not have these ones on hand] . Although cauliflower, peppers, and broccoli also work, I prefer these veggies not so mushy, so I left them out.
Cutting your vegetables the night before, if you have time, is really a bonus. I got home from work and emptied my container into the soup pot, measured out my water, and turned it on to cook, ignoring it until it was time to eat.
Here is Grandma’s recipe:
- 1.5 lbs Vegetables, diced (of any variety; include Onions for added flavour)
- 1 lb Potatoes (about 4 medium works)
- 1.5 Litres Water
- 1 teaspoon Salt
- 1 Tablespoon Fat
- 1.5 Tablespoon flour
- Salt & Pepper to taste
- Parsley to taste, as well as for garnishing.
- Chop the vegetables and potatoes. Add them to a large pot, pouring in the water.
- Add salt, and stir. Cook the soup on Medium High until it boils.
- Lower heat slightly and let it simmer for 1 hour.
- Mix Fat & Flour in a saucepan to make a roux, then add to soup to thicken slightly. Alternatively, use a bit of cornstarch and add to your soup.
- Add salt, pepper and parsley to taste (this can be done at any stage of the process)
- Enjoy your soup! Serves about 5-6 ppl.