Winter Veggie Soup

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So, this is now my second time I am writing this post because I accidentally deleted it the first time. Last time I mentioned something like yesterday it was 95 degrees and now its 65 degrees… Here is a picture of how it made me feel.

Sorry mom for the profanity.

Sorry mom for the profanity.

Though, with the way 2020 is going why would I even be surprised right?

Then I talked about how this is the best soup I ever made and it’s perfect for a cloudy cold day and (BLAH BLAH).

I’m just going to get to the point.

Here’s the recipe.

Ingredients:

1 Yellow Onion

3 Garlic Cloves chopped *let sit for 5 minutes before cooking*

2-3 inches of fresh sliced Ginger

3 Celery sticks chopped

3 small Russet Potatoes chopped

1 large Turnip chopped

1 cup Baby Carrots

1 small Yellow Zucchini

1 Bell Pepper diced

1 can Chickpeas (drained)

1 can of Corn or you can cut the kernels off farm-fresh Corn

1 Carton of Veggie Broth + 1 filled box with water

Salt and Pepper to taste

Bonus: In the broth add green chili powder and veggie seasoning. Then top your bowl with Cotija Cheese.

Directions:

THE FIRST TWO STEPS ARE THE MOST IMPORTANT. If you’re going to follow anything though, number 2 is the MOST important.

  1. Cut up all your veggies and have them ready (makes life easier).

  2. Place a pot on the stove at medium-high heat. Add Olive oil, onion, celery, and ginger. Cook for 3 minutes.

  3. Add garlic and cook for another 2 minutes or when the onion starts to become translucent.

  4. Add some veggie seasoning if you like, then add the rest of the veggies EXCEPT the Chickpeas and Corn. Stir everything up and cook for another 2-3 minutes.

  5. NOW add the chickpeas, corn, and veggie broth/water. Bring to a boil.

  6. Reduce heat to medium-low and cook for 20 minutes or until the carrots and potatoes are soft.

  7. Add salt and pepper to taste.

  8. Pour in a bowl, top with cotija cheese and cilantro!

ENJOY! I know I enjoyed my 5 bowls at one sitting ;-)