Ever since my boys were little, I have been making a completely vegan vegetable soup. This was one of the puréed food I fed them when they were babies, albeit with less spices 🙂

Now that they are away, they are looking to reproduce this recipe. Well here it is!!

You can be creative with the vegetables, adding or omitting with what you have in your fridge. This is a catch all soup 🍲!!

Ingredients

1st batch:

• 2 small cooking onions diced
• 2 large garlic cloves minced
• 4 large carrots sliced or cut in chunk as you prefer
• 2 branches of celery sliced
• 1 zucchini cut in half and sliced
• 2 big handful of green beans cut in 1 inch pieces or 1 cup of frozen green beans Optional:
• 2 cups of frozen peas
• 2 cups of chopped spinach

2nd batch:

• 8 cups (or 2 litre) of vegetable broth
• 750 ml tomato sauce (or 1 mason jar)
• Optional Add 2 cups of broth after pasta/rice is cooked to thin the consistency.

3rd batch:

• 1 can of white kidney beans (or romaine beans)
• 1 cup of rice, orzo or small pasta

Spices

• 2 tbsp of garlic salt, celery salt, onion powder
• 1 tbsp of black pepper
• 1 tbsp of parsley, dried thyme and/or basil

Use a large pot or preferably a dutch oven. Spread 1 tbsp of grapeseed oil and heat. Add the onion and caramelized them for a few minutes. Add the rest of the vegetables from 1st batch EXCEPT the optional ones if you are using them. Cook for 7-8 minutes.

Add ingredients from the 2nd batch and bring to boil.

Add ingredients for the 3rd batch as well as the spices and herbs and reduce heat to simmer. Cook for 30 minutes.

Add the optional vegetables if using and cook for another 15 minutes or until the vegetables and rice or pasta is cooked.

Add salt and pepper to taste.

This makes a large pot of soup. At least 22 cups of soup. A typical bowl of soup (serving) is 2 cups.

Adjust the recipe according to the number of servings you would like to make.