Soup, soup and more soup!
That's what we've been having on the menu around here!
The cold weather really brings out the need to have truly comforting meals, specially at dinner time and a steaming bowl of vegetable soup is always a safe choice. I like to use whatever vegetables are in season and, sometimes, I also add something more substantial for a complete meal like mini meatballs, kidney beans or small shaped pasta.
This time I wanted to keep it simple and clean.
I had some protein for the main dish so I just went with basic vegetables for a nutrient dense soup and a nutritional boost for the whole family. Giving the children a cup of soup is a great way to amp up their vegetate intake and it also helps to limit the amount of food they have in one sitting.
If you're having a plate or bowl of soup before the main course you'll be having less of it, controlling your portions and allowing you to feel satisfied with natural, "good for you" food.
1 sweet onion
chicken broth (enough to cover the vegetables - I used one and a half carton of good quality broth)
1/2 orange bell pepper
3 medium sized white potatoes
2 small cans of diced tomatoes
3 cups white cabbage
salt and pepper
1 tbsp olive oil
1 tsp red pepper flakes
1 tsp garlic powder
freshly chopped parsley
1 - Start by prepping all the vegetables that are going to go into the pot. Peel and dice the onion, carrots and potatoes.
2 - Heat the olive oil on a non-stick pot and add the chopped onion. Let it cook for about 5 minutes and add the carrots, the bell pepper and about 1 Tbsp of chopped parsley.
3 - Season with salt, pepper and garlic powder and add the diced tomatoes along with all of the tomato juice from the can. Mix everything together and add enough chicken stock to cover the vegetables. Taste the liquid to adjust the seasoning, if necessary, and let it cook in medium heat for about 15 minutes.
4 - Add the diced potatoes to the pot and the previously shredded or roughly chopped cabbage. Cover and let it cook until the potatoes are tender, about 10 minutes.
5 - After the soup has finished cooking turn the heat off and add a handful of chopped parsley for a burst of freshness or add it in each individual plate, when serving.
As I'm writing this post I'm already thinking about the next batch of souping I'm cooking up for next week! I'm leaning towards the fish and seafood soup because it is a complete meal in itself and it is one of my son's favorites.
Of course, I'm always tempted by this recipe of roasted tomato soup or the cozy and super decadent onion soup, which I will now have without the cheese since I gave up dairy almost a year ago. I'm still trying out vegan cheese options but I'm looking for clean products and I haven't really been able to find them...
I hope I've inspired you to try a batch of this wonderful soup or any other that I've published. I'm always amazed at how many soups we can come up with just using the most simple and clean ingredients.