The cool autumnal weather is rolling in fast! This is my favorite time of the year for cooking because I can pretty much take any veggie/leftovers and turn it into soup. If you follow me on INSTAGRAM you know my all time favorite soup is carrot rosemary soup with butternut squash. My second favorite soup, is a simple veggie noodle soup. Today I’m sharing my favorite vegetable soup recipe. This is a perfect recipe for beginners in the kitchen first, because there are minimal ingredients. Secondly, because it takes not much time at all to cook and it’s cooked on a lower temperature so theres no risk of burning or messing this recipe up!
Growing up my dad did most of the cooking. When ever I got sick or the weather was super cold/snowy (blizzard status) my dad would make 2 soups. The first was my great grandmothers soup (recipe coming one day soon) and the second was a chicken noodle soup. Since Phil and I are on a mostly plan based recipe I had to take my dads recipe and simplify it and switch a few things around to make it vegan friendly.
Directions:
- In a large dutch oven (or pan) heat olive oil on low heat on stove
- Add garlic and onions, cook on low for about a minute
- Add carrots, celery, salt, pepper, and herbs. Fry on low for 5 to 10 minutes or until carrots are tender
- Add spinach and cook for about 30 seconds or until spinach welts
- Slowly add in vegetable broth and bring to a boil
- Once the broth is boiling add your couscous, boiling it for about 10 minutes
- Salt and pepper to taste and enjoy
This recipe is perfect to make in big batches to freeze and reheat (best when your sick) or use for leftover lunches or dinners throughout the week. If you have a favorite vegetable that you want to add fell free to add it. You really can’t go wrong when it comes to this recipe. It’s so simple yet so delicious. Let me know if you decide to give it a try!
