Vegetable Soup Time for Two
Vegetable Soup Time for Two brings comfort to chilly fall days. It’s that time of year again for warm comforting soups. I like to sit by the fireplace, read a good book and dig into a hot cup of soup. This soup is hearty and stands up to the cold. It has a creamy texture, but the corn, carrots and peas give it bulk. The soup has the consistency of a chowder without the cream.
Sometimes I like to take shortcuts. John and I spend time at the gym and we need a quick, but hearty lunch when we get home. This dish is packed with vitamins and it is a quick make-ahead meal. It freezes well. Frozen vegetables are convenient and easy to use; they are a staple in our house. Keeping them on hand is a smart thing to do for a couple or a family.
We ate a lot of soup growing up; it was usually or “primo piatto” or first dish. It was followed by a meat or fish dish with a salad. Growing up Italian, the table was a healthy canvas with the colours of the rainbow. My father was a shift worker; if he was on the afternoon shift, we ate a big lunch. Coming home from school the table was set and we used the time to visit and share our adventures because we wouldn’t see dad until the following day.
Another soup that freezes well and will warm you up is this one https://recipesatmytable.com/creamy-bean-and-zucchini-soup/
I take the tomatoes out of my freezer and place them in warm water. They will peel easily.
Dicing the potatoes and onions. The garlic sits minced on the board.
Any bag of your favourite mixed vegetables will do for this soup.
The olive oil with the onions, garlic, potatoes and hot chilli peppers.
Pour the broth over the vegetables and peel the tomatoes. Everything simmers on medium/low for 30 minutes.
I blend tumeric and yogurt for a cool topping to smooth the heat.
The golden colour of tumeric brightens the soup.
Look at the colours of goodness!! The soup ready for pulsing.
Soup ready for the table.
Vegetable Soup Time for Two
A hearty soup that may be frozen.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 2 medium potatoes diced
- 1 bag frozen mixed vegetables your choice
- 2 cups vegetable or chicken stock
- 2 cups water
- 2 whole tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp oregano flakes
- parsley chopped for garnish
- yogurt garnish
- tumeric garnish
Instructions
-
Heat Olive oil.
Add the onion, garlic, and red pepper flakes. Let the oil infuse with these and soften the onion and garlic.
Add the potatoes and brown. The starch from the potatoes gives this soup a creamy texture.
Put in the frozen vegetables, stock, water, whole tomatoes, salt, pepper and oregano flakes.
Bring the soup to a boil and then lower to medium low.
Cover and cook for 30 minutes.
Remove from heat and blend. I like to use an immersion blender.
Serve with a dollop of yogurt blended with tumeric and garnish with fresh parsley.
This soup freezes well.
Recipe Notes
During tomato season, I buy fresh Roma Tomatoes. I wash, dry them and put them in freezer bags. They are excellent to add in soups. If I take them out and put them in hot water, they peel easily and are ready to mill.
This sounds soooooo good.
It’s an easy and comforting dish for this time of year.