Need a veggie soup recipe? I already went through a pot this week and am going to make another one to carry us through the weekend! What’s one of your favorite veggie soup recipes?
I am always looking for new ideas!
Lentil Veggie Soup
4 stalks of celery, chipped into small pieces
3 onions, diced
1 cup of baby carrots, diced
1/2 lb. or 1.5 cups of brown lentils, rinsed
1 butternut squash, peeled then diced (or sweet potato or regular potato)
a few handfuls of fresh kale or spinach
1 can of low (or no) sodium diced tomatoes, with juice
2 lg. boxes of vegetable broth – no/low sodium
2 tsp. Mrs. Dash garlic and herb
2 cloves of minced garlic
2 cubes of frozen minced garlic
3 cubes of frozen fresh basil
pepper, salt and nutritional yeast to taste
*also, I added garam masala into my leftover soup today and it was great.
Dice carrots, onions, celery and put into a large pot with 1 c. water and the garlic cubes and fresh garlic. Simmer mixture for 5-10 minutes until veggies begin to soften and water is almost evaporated.
Add in all veggie broth and lentils, tomatoes (with juice) seasonings, basil and some fresh pepper.
Simmer for 20-30 minutes at a low boil until lentils soften.
In the meantime, peel and dice the squash. Place squash on a glass dish and microwave for 4-5 minutes to soften squash.
Add soften cubes of squash and fresh kale to soup and continue simmering.
Once all veggies have reached your desired consistency, remove from heat and serve with warm crusty bread.