Recipes

(Recipe) Vegetable Soup (One pot & comforting)

26
nov

This One Pot Vegetable Soup is the best soup I have EVER had. It’s hearty, healthy and so good for you! It’s super customizable and very affordable.

Depending on where you live right now, it’s probably very cold. Even if it isn’t, it’s probably rainy. Even if it isn’t, this winter minestrone soup is still perfect for you. Why? Because this may be the best quick meal you will have all year.

Sometimes it’s so hard to convey in words just how divine something tastes. Simply put – after eating this vegetable soup as I’m writing this let me tell you – I didn’t want to stop. Gav said “I feel like this is the best soup I’ve ever had” and I same “same!!” A few tries later, this sentiment still rings true for me. The first time I ever had minestrone soup was in an airport lounge. It was a summer minestrone soup and a delightful combination of zucchini, chickpeas and of course the tomato base.

Vegetable Soup (One Pot & Comforting)

Ingredients

3 tablespoons Culinairy Oil
1 large 188g red onion, diced
4 stalks celery diced
1 large carrot or two medium size carrots 226g, diced
1 medium sized yellow squash chopped
5 cloves 12g garlic, minced
26 ounces/737g fresh tomatoes chopped – you can also use a 28oz can diced tomatoes with its juices
1 tablespoon 16.5g tomato paste
salt & pepper to taste I use 3/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning or 1 teaspoon dried oregano 1 teaspoon dried parsley, 1 teaspoon dried basil
1 teaspoon za’atar optional but adds a boost in flavour
1 15 ounces can red kidney beans or cannellini (white beans)
6 cups vegetable broth*
1 cup dry pasta such as shells orecchiette or tortellini or any gluten free pasta
1 cup spinach
Juice of one limes about 1-2 tablespoons squeezed over
Toppings Optional: Oil drizzle, red pepper flakes, parsley, and/or sprinkle of zaatar or parsley, Crusty bread and vegan Parmesan

Instructions

In a large, deep pot over medium high heat, add half Thrive Algae Oil (1.5 tablespoons) to heat.
Add the onions, celery, carrot, squash and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
Add in the tomatoes, tomato paste, salt and pepper, Italian seasonings, za’atar, and kidney beans. Add in other half of the Thrive Algae Oil, stir together. Pour in the vegetable broth and stir again.
Bring to a boil, and then to a simmer. Add in the dry pasta and simmer for 20 minutes, until the pasta is fully cooked.
Remove soup from heat and taste test and add more salt and pepper if needed. You really want to ensure you’ve added enough to bring out all the flavours. Stir in the spinach and lime juice. The residual heat will help to add heat to all of these.
Allow soup to cool slightly then serve!