Veggie “Chicken” Soup
By Suzanne Boothby
This soothing bowl of soup is the perfect dish to make when you are feeling slightly under the weather (or for someone you know who is fighting a cold). Carrots, celery, red pepper, parsley and potatoes come together making the perfect comfort food with a big dose of extra vitamins and minerals.
Ingredients
- 4 cups vegetable broth (or this vegan bone broth)
- 1 cups water
- 1 tbsp coconut oil (or vegan butter)
- 1 medium onion, chopped
- 2-3 cloves of garlic, chopped
- 2 large carrots, sliced into rounds
- 3 celery stalks, chopped
- 1 red pepper, chopped
- 2 small white or red potatoes, chopped
- 1 bay leaf
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup nutritional yeast (optional)
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1/8 tsp cayenne
- 1/4 tsp black pepper
- 1/4 tsp sea salt
Directions
- Wash and chop all your veggies.
- Add oil, garlic, onion, carrots and celery to a large soup pot and sauté for 3 minutes to soften the veggies.
- Then, add potato, pepper, parsley, nutritional yeast, spices, broth and water.
- Bring mixture to a boil, stirring a bit, and then reduce heat to medium-low and cover with lid. Simmer for about 25 minutes, to soften potatoes and bring the flavors together.
- Serve warm with an extra garnish of parsley and another dash of sea salt and black pepper.
- This dish freezes well in an air-tight container or will last up to a week in the fridge.
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 40 minutes
Servings: 4-6
Serving Size: 1 bowl