Meatless Monday : Quick and Easy 20 Minute Vegetable Soup
Why open a can of soup when you can make this fresh vegetable soup in the same amount of time?
A generous handful of whatever vegetables you have in the 'fridge, try for a colorful assortment
red, yellow, or green peppers
tomatoes (fresh or 1 can drained diced)
1 can of drained chick peas
2 cups to 1 quart of chicken or vegetable stock (amount depends on how many people you are serving)
2 ounces of thin noodles or broken spaghetti
Your favorite seasonings (here's some suggestions):
turmeric (for that lovely yellow color)
ground or freshly grated ginger
ground or freshly grated garlic
1. Sauté your favorite veggies in a tablespoon of olive oil for 2 - 3 minutes in your soup pot , just to bring out their flavors.
2. Add the stock and bring to a boil, then turn down the heat to medium for 15 minutes to let the hardier vegetables cook.
3. Add your noodles and seasonings and cook for another 5 - 8 minutes until noodles are al dente.
4. Taste and adjust seasoning
5. I topped my soup with a small piece of oven toasted bread brushed with olive oil and garlic. Then I sprinkled a little parmesan on top.
Throwing together a pot of comforting, homemade soup on a busy weeknight is totally do-able using just what you have in the 'fridge and pantry. I purposely kept the list of ingredients and their measurements general because I want you feel free to adjust it to your taste and preferences.
Cooking from scratch can be a way to feed your family for less money and in a healthier way than store-bought alternatives.
Ultimately, I hope you'll also find cooking a relaxing and creative way to end the day. Bonus: a simple recipe like this one is a great way to get your kids involved in meal preparation.