I love this soup inspired by “Soup Bowl: An Inspiring Collection of Soups, Broths, and Chowders”. There is no oil, no sautéing, just pop it in the pot and go. The Swiss chard could easily be swapped for spinach or kale or even left out entirely if you don’t have it. Peas would be a lovely swap for the corn and if you really dislike mushrooms, you can leave the shroom out (but who doesn’t like mushrooms, right?). Anyway, hope this inspires you to open the crisper and make your own satisfying bowl of vegetable soup
Serves 6 to 8
- 2 carrots, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 12oz/350g potatoes OR sweet potato OR butternut squash OR combination, diced
- 2 celery stalks, sliced
- 4oz/115g white button mushrooms, sliced
- 14oz/400g can chopped tomatoes OR tomato sauce
- 4 cups vegetable stock
- 1 bay leaf
- 1/8 tsp rosemary
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1-1/2 tsp parsley
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 cup chickpeas, canned or fresh
- 1/2 cup corn kernels
- 2oz/55g green cabbage, shredded
- 2 cups Swiss Chard, finely cut
Put the carrots, onion, garlic, potatoes (or sweet potatoes or squash), celery, mushrooms, tomatoes , and stock into a large pot. Stir in the bay leaf and herbs. Bring to a boil, then reduce the heat, cover, and let simmer for 25 minutes.
Add the chickpeas, corn, cabbage, and kale and return to a boil. Reduce the heat, cover and simmer for 5 minutes or until the vegetables are tender. Remove and discard the bay leaf.
Ladle into bowls and serve immediately. Refrigerate any leftovers for up to 3 days.