I love when I open my fridge, grab a handful of fresh veggies, combine them in a pot, and come up with something delicious and BONUS…my kids loved it!
This soup comes together so quickly and can be adapted based on what you like.
Fall Veggie Soup
The base should stay the same:
1 onion chopped
2 cloves of garlic minced
2 celery stalks chopped
1 Tbsp olive oil (if you aren’t using oil use water instead)
Warm oil in a soup pot, add chopped onions and let them simmer until clear, add garlic and stir for about two minutes then add celery.
Next add the veggies of your choice. Here are my favorites.
1 large sweet potato chopped
1 potato chopped
2 large carrots chopped
Allow these veggies to saute with the onions for about 5 minutes. Then add 4-6 cups of water or veggie broth add more or less depending on how thick/thin you like your soup. I recommend starting with less and add as you go.
1-2 extra large veggie bouillon cubes
1/2 head of cauliflower chopped
1 can of kidney beans or 1 1/2 cups (that really makes the soup!)
Cover and simmer on medium heat for about 20 minutes or until potatoes are soft.
If you are needing some extra greens, chop in some kale when you are ready to serve!
Source: WFM 1-10