Day 42: Simple Garden-In-A-Pot Soup

This recipe probably has the most appropriate name of any recipe in the whole cookbook. I am usually wary of generic sounding vegetable soup, but I am happily wrong about any preconceived ideas about this soup.

Simple Garden-In-A-Pot Soup

This soup is perfect for fall and winter weather. It also has no overwhelming taste, so it would be easy to modify the spices or veggies to suit your mood.

This soup is made in three easy steps.

Start by thin slicing, in the food processor or by hand, 2 medium onions, 2 carrots, top third of 2 celery stalks with their leaves, and six large garlic cloves. Film a large heavy-bottomed pot with oil and heat at medium-low. Add the veggies along with salt and pepper. Cook, covered, for 15 minutes, stirring every so often to make sure that nothing burns or sticks to the bottom. This stage puts off the loveliest fragrance.

Raise heat to medium and add 2 tablespoons of tomato paste, 2 teaspoons of dried basil, and 2 teaspoons of paprika. Stir constantly for 3 minutes to allow flavors to meld.

Then add 2 small zucchini, thin sliced, 1 rough chopped portobello mushroom, 1/4 head of green cabbage, thin sliced, a handful of chopped dark greens (spinach is good, I used chard), and 6-8 cups of your preferred chicken or vegetable broth. I used half chicken broth and half mushroom broth.

Now partially cover and let cook for 30 minutes. If you want a stronger broth, you can uncover and cook the soup down a few minutes longer.Serve in large bowls with shredded Asiago on top. Delicious and very good-for-you-tasting.

68 recipes down in How To Eat Supper.