Lunchtime: Veggie soup

Using some  pre prepped veggies and odds and ends from other meals I'm making a pot of my weekly Lunch soup. You can make it with whatever veggies you might have around.

Here's what I have:

1 cup Asparagus stalks

1 cup Broccoli stalks 

1/2 cup French beans (found last min!)

2 cups Carrot 

2 cups Red cabbage 

1 cup Onion/Shallot mix

4 cloves Garlic chopped 

1 cup parsley 

3 tbsp Bullion 

1 tbsp Ginger 

1/2 stick Butter

6.5 cups Liquid (water or stock)

How I make it: 

To start I get the butter in the pan and brown it just slightly before adding the onion and shallot mix. Those are cooked down and the garlic is added and cooked for a minute or so.

The carrots are added next followed by the rest of the veggies. Next add 2 cups of liquid, the bullion and Ginger. The parsley goes in after that followed by the rest of the liquid, mix well.  The pot is brought to a boil and then turned down to medium or lower heat. Once the carrots are tender the soup is ready.  This batch was ready in under an hour.

I don't add additional spices or salt at this point because I like to change up the soup occasionally.  When I heat up a batch for lunch, noodles, meat or a boiled egg may be cooked first and added along with whatever flavors I might want that day. 

The bowl!

This is easy enough to prepare on a Sunday for a quick lunch base or dinner filler throughout the week.

- Kris