10 Minute Vegetable Soup Recipe

2 tsp olive oil or butter (I have also used grapeseed oil - but the butter comes out with a much richer flavor)
2 scallions thinly sliced (I have also used onions - a small amount- and also chopped fresh chives, which I think is actually better)
1 small potato peeled, thinly sliced, chopped - (this helps give the soup body - you could also use 2 tbsp cooked brown rice, or add some 1/4 tsp kudzu to thicken the soup, or you could add some tofu - I have also just cut part of potato off of a large potato)
Salt & Pepper to flavor
1-2 cups pureed vegetable(s) - (I have used broccoli, zuccini, spinach, leeks, and carrots - I like 1 cup broccoli mixed with 1 cup spinach the best)

Warm the oil in a small saucepan, add the scallions and potato, season with a pinch of salt and saute over brisk heat, stirring constantly, for 2 minutes to sear the vegetables. Add 2 cups of water, scrape the pan to dislodge any tasty bits of potatoes, and bring to a boil. Lower the heat and simmer, covered, until the potato is tender, 8 to 10 minutes. Stir in the puree and add or milk substitute to thin if needed. (I like a thicker soup for winter, which is why I add more vegie puree.) Heat through, taste for salt, season with pepper and serve.

It also keeps well in the fridge for a few days and can be heated later.

From Vegetarian Cooking for Everyone by Deborah Madison

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