Tuesday, March 8, 2011

Recipe: Simple Vegetable Soup

Ingredients  (Serves 4)

1 litre box gluten free vegetable or chicken broth + additional water as needed
2-3 yellow potatoes (or any thin skinned variety), cubed
3 carrots, peeled and chopped into bite sized pieces
3 celery stalks, chopped into bite sized pieces
1 onion, quartered and then each quarter halved
salt and pepper
1 tsp. Provençal seasoning blend (a simple blend of parsley, thyme and marjoram also works nicely)
salt and pepper to taste
olive oil 
1 lemon, quartered to accompany soup when serving
grated Parmesan cheese, optional


1- In a large soup pot, coat the bottom with a thin layer of olive oil.  Put chopped vegetables and seasoning blend in pot.  Stir to coat and let cook over medium heat for 5 minutes to soften and allow flavours to blend.
2- Add broth.  Bring to a boil and then lower heat to a simmer.  Taste soup and adjust seasonings, adding additional water if desired.  Cover and let simmer until vegetables are softened, approx. 15-20 min.
3- Serve in warm bowls with a lemon quarter to squeeze for added flavour.  Sprinkle with grated Parmesan cheese if desired.

This soup is my favourite kind to make: SIMPLE.  The potatoes add some heartiness.  Some peas or spinach would add a nice touch of colour as well.  Eat as a meal accompanied by some crackers and salad, or as a first course.

Updated September 2013


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