Quick soup- Buy the veggies of your choice already cut up and use Pacific or Imagine Vegetable broth. This recipe makes a quick, yummy soup!
This soup has become a regular in our kitchen. I mixed up a big batch of the herbs and have them ready to use whenever I make the soup which makes it a lot easier; just add 4 teaspoons of the herb mixture to the onions when sautéing. What makes this recipe so wonderful is that you can use different veggies; I often use butternut squash instead of carrots. It has a light delicious flavor. If you have some grains leftover you can heat them up and add them to the bowl of soup to make it a little heavier; I like quinoa with this soup. If I have leftover chicken, I will add that the last five minutes to my son’s portion. Cut everything up ahead of time and lay it all out on the counter before you start cooking. It is easier than it looks- trust me.
Serves 4 as a main meal, 6 as a side
Adapted from the Chopra Center Cookbook
- 1 cup of beans, I prefer Aduki beans*
- 1 teaspoon ghee or olive oil
- 1 cup chopped or thinly sliced onions
- 1 tablespoon Bragg Liquid Aminos or tamari
- ½ tsp black pepper
- 1 1/2 tsp basil, dried
- 1 1/2 tsp marjoram, dried
- 1 1/2 tsp dill, dried
- 1 tsp oregano, dried
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped cauliflower
- 1 cup zucchini, halved lengthwise and sliced
- 8 cups vegetable stock **
- 1 cup greens: collard greens or kale cut up small
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon thinly sliced fresh basil (optional)
- 1 tablespoon fresh parsley (optional)
- In a large soup pot, heat the oil and add the onions, aminos, herbs, spices and carrots. Sauté for 3 or 4 minutes
- Add the celery and cauliflower. Continue to sauté for 4 or 5 minutes, and then add the zucchini. Stir frequently and mix it up with the herbs and spices. If it is too dry add a bit of stock to the mixture
- Add vegetable stock, bring to a full simmer/slight boil
- Add the greens then add the bay leaves. If you like the soup thinner you can add more stock
- Bring to a quick boil, immediately reduce the heat, add the tomato paste and simmer partially covered for 20-25 minutes or until vegetables are just softened to your taste
- Remove the bay leaves.
- Serve with fresh basil and parsley and a bit of grated cheese (optional)
*The original recipe calls for fresh white beans, soaked, rinsed and soaked overnight. I am often too spontaneous which is why I sometimes use canned beans. If you use fresh beans, drain them after soaking and place in a large soup pot. Fill the pot with water to a level that is 2 inches above the beans and add 2 bay leaves. Bring to a boil and cook until the beans are soft, about 1 ½ hours. Replenish the water as needed to maintain a rolling boil. Drain the beans and set aside. Discard the liquid.
**If I don’t have fresh vegetable stock (which is often) I use Pacific or Imagine Vegetable broth which makes it much easier. I also cut up the veggies ahead of time and put them in baggies so I can pull it together quickly.
In the winter, we eat soup almost every day. It is a great way to get a nutrient dense meal each time you sit down. When I am doing a cleanse, I always have a fresh batch in the fridge so I know there is a healthy option that is easily heated up and served.