Good Old Vegetable Soup

Now that Christmas is over and New Year’s Day is around the corner, nothing is more comforting than a hot vegetable soup. Warming up the stomach and preparing it for the rest of the meal. It can be a perfect starter or a full meal. After all, this is a good time to do a detox before the last party of the year.

There are so many good reasons to eat soup and millions of ways to prepare it. I grew up eating soup two times per day, at lunch and dinner time. Sometimes, for dinner this would be my only preferable dish. I’m glad I was raised within healthy eating habits and having meals always prepared from scratch.

Till today, on every single day a big fresh pot of soup is prepared in my mom’s kitchen. Anybody who is lucky enough to try her marvelous traditional dishes, starts the meal with a vegetable soup. And that is all.

I need to do that more often. Even though I use fresh vegetables on every meal, I haven’t been making soup as much as I probably should. Especially on winter days. Well, but I do make soup for my little girl and at least she eats it everyday.

Today, the three of us had a nice bowl and there’s more left for dinner. So simple, yet incredibly nutritious in every way.

Vegetable soup
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 savoy cabbage
  2. 5 carrots
  3. 1 turnip
  4. 3 small red potatoes
  5. 1 onion
  6. 1 clove of elephant garlic (or 5 regular)
  7. 2 tsp of salt
  8. 1 Tbsp chopped fresh or dried parsley
Instructions
  1. Wash all the vegetables.
  2. Peel the carrots, turnip, potatoes, onion and garlic and cut them in small pieces.
  3. Put a big pan with 8 cups of water on high heat and add the vegetables when starts to boil. Reduce to medium-low heat, add 1 teaspoon of salt and the parsley and let it cook for 30 minutes. In the meantime, cut the savoy cabbage in small longitudinal stripes and put in another pan with 4 cups of boiling water and the other 1 teaspoon of salt and let it cook for 30 minutes as well.
  4. Using a hand blender, puree the pan with carrots, turnip, potatoes, onion and garlic.
  5. Add the cooked cabbage to the big pan and serve hot.
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One Response to Good Old Vegetable Soup

  1. Nothing is as lovely in the wintertime as vegetable soup. This is prompting me to make some myself. Mmm…