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

Some suggestions:
red, yellow, or green peppers
tomatoes (fresh or 1 can drained diced)
summer squash
Swiss chard
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. 

Chef's Note:

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.


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