Throw It In The Pot - Vegetable Soup
The winter blues are real, and being nearly two years into a pandemic makes them hit a bit harder.
I know keeping a routine and staying on top of my vitamins and supplements is essential for stabilizing my mood and energy. Still, I’m also a firm believer in the power of some comforting food.
When the days start to get shorter, I find myself craving soup - any type of soup. I usually whip up a version of the same type of soup year after year, so I figured it’s time to put it on the blog.
This is undoubtedly a ‘taste your way around the kitchen’ meal, so feel comfortable using this recipe as more of a guide.
Having a good base when building a soup is important, so splurging on quality plant-based stocks or vegetable broths. All broths are not created equal.
I tend to reach for the Better Than Bouillon No-Chicken Base and the Vegetable Base for my broths. I have used homemade veggie broth in this soup but prefer to use some sort of “chicken” like broth.
In terms of seasoning, salt and kitchen pepper go a long way in soups. I’ll use equal parts of pink salt, black pepper, kitchen pepper, smoked paprika, and the no-salt seating blend from Costco. Depending on my mood, I’ll add fresh rosemary, thyme, or parsley.
In true Plant Based Bre fashion, this recipe is a guide, and I strongly encourage you to taste your way around the kitchen and adjust flavors based on your palette.
This recipe is very versatile, so you can swap out the root and vegetable ingredients with things you have on hand.
Vegetable Soup
Ingredients
- 2 TBSP extra virgin olive oil
- 1/2 C white onion, chopped
- 1/2 C carrot, chopped
- 1/2 C celery, chopped
- 4 garlic cloves, chopped
- 1 16 oz can tomatoes
- 1 C cabbage, chopped*
- 1/2 C arborio rice (optional)
- 1 C brown lentils, dry, washed
- 5 C veggie broth or 5 C water and 3 TBSP Better Than Bouillon Base
- 2 tsp salt
- 2 tsp black pepper
- 1 tbsp smoked paprika
- 2 tbsp no-salt seasoning blend
- 1 tbsp kitchen pepper
- Trader Joe’s Chili Onion Crunch (optional)
Instructions
- In a large pot on, medium heat, 2 TBSP extra virgin olive oil. Once the oil is hot add your onions, garlic, celery, and carrots. Cook until the onions are translucent.
- Add your spices, tomatoes, lentils, and rice to the pot. Mix well. Stirring frequently for 2 to 3 minutes.
- Once everything is blended well, add your veggie broth and stir. Bring to a simmer. Stir occasionally.
- Once simmering, add the chickpeas and cabbage to the pot. Add salt to taste at this step. Let cook for 5 minutes then reduce heat and cover. Stir occasionally to avoid sticking.
- Serve warm. Top with chili onion crunch. Serve with toast or crostini.
Notes:
*If you’re short on prep time you can sub the cabbage for shredded Brussel Sprouts.
**You may need to add more water/broth when adding the cabbage if you like your soups to be on the thinner side.
