Before moving to LA I thought I was coming to the tropics. I arrived in the month of May and asked, “Where is all the sunshine?” Somebody answered, “Here in LA, this is sort of our winter.”
These days, while waiting for the May and June fog to burn off in the City of the Angels, I’m soooo cold and need some soup to warm up. I don’t want to be in the kitchen for hours either. I just want to eat my hot delicious soup now – it’s easy, quick and vegan, too!
Prep time: 30 minutes
Serves: 4 to 6
1 celery stalk, peeled
1 small carrot, peeled
1/2 brown or white onion
4 tablespoons extra virgin or vegetable oil
3 cups vegetable broth combined with 4 cups cold water
1 zucchini, julienned
1 large carrot, peeled and julienned
2 to 3 yellow sunburst squash, julienned
1 potato, peeled and julienned
1 vegetable bouillon cube
Salt, to taste
1. In a food processor, grind together the celery stalk, small carrot and onion; set aside.
2. Meanwhile, in a 5 or 6-quart saucepot, heat the oil. Saute the ground vegetables in the oil until onion is translucent, about 1 minute. Add the broth-water mixture and bring to a boil.
3. Stir in the remaining vegetables. Bring to a boil and stir in the vegetable bouillon cube.
4. Let bouillon cube dissolve and taste the soup. If needed, add a little salt.
5. Cook 2 to 3 minutes or until vegetables are crunchy-tender.
Serve immediately with any type of warm bread: Italian or French; flour or corn tortilla; lavash, naan or pita.
Variation: Add other favorite vegetables such as a thinly sliced leek (white parts only), 2 cups shredded cabbage and/or 1 cup cooked beans (kidney, white or garbanzos). You may also add 1 cup frozen corn, peas, fava beans or edamame.
Additionally, you may add cooked pasta (small variety) or cooked rice (brown, white or wild).
Note: To julienne veggies, see the Tips and Tricks page.
Text and Photographs ©2010 Nancy Real