Quick & Healthy Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a winter standby for me and my daughter - it helps keep us healthy at a time when we don't feel like salads and raw veggies! Ingredients:
2 italian squash |
2 carrots |
1 large potato |
1 turnip |
2 leeks |
1 bunch celery |
1 packet knorr spring vegetable soup mix |
1 chicken bouillon cube |
Directions:
1. Wash and slice/chop all veggies (except celery) into about 1 cubes or slices
2. Add all these to a large (1 gallon) pot.
3. Add packeted soup mix.
4. Add bouillon cube - broken up a bit.
5. Lastly - hold a washed bunch of celery over the pot and just slice it directly into the mix - from the top down (more leaves the better) - stop half way and keep the bottom half for both recipes.
6. Lightly toss all the ingredients together.
7. Add water to cover - keep 2 below rim of pot.
8. Turn on high heat until boiling - turn down to medium/low and simmer for at least an hour.
9. Turn off and let cool.
10. Using a large mug or spoon - lightly blend batches of the soup in the blender - just enough to break up the large pieces.
11. Store in an airtight container - lasts up to 10 days.
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