Healthy vegetable soup recipe; easy and delicious
Excellent vegetable soup . . . so yummy!
Preparation time about 5 to 10 min.
This simple to make soup is great for when you're in a hurry, or just don't want to spend a lot of time cooking. Despite being easy to make, it is a delicious, hearty and highly nutritious dish. It's a wonderful food to make, because it lends itself to seasonal vegetables.
This book is a primer on Chinese nutritional theory. It also has lots of recipes in the back. I met the author and took his classes. Recommended.
4 to 6 cups of water depending on how thick you like your soup.
Vermicelli noodles. One quarter to 1/2 pound; with more noodles it's sort of like a stew. These are about $2 a pound.
2 cups to 4 cups chopped kale. (You could use spinach, or Swiss chard, or other deep green leafy vegetables).
One or two green bell peppers.
One or two green or yellow summer squash.
1/2 to 1 cup salsa.
Two bullion cubes.
1/8 teaspoon ground ginger.
Salt and pepper to taste.
The most important ingredients, are the water, the noodles, one or two of the vegetables, the salsa and the bouillon cubes. You can add all sorts of different kinds of vegetables to this dish. The trick is, to choose vegetables that can be eaten raw, or with only a minimal amount of cooking. Further examples of vegetables like these, are beets and carrots. Additionally, this soup would lend itself well to having leftover rice or beans added to it. (In this case, you might substitute them for the noodles).
Over a large bowl, separate the uncooked vermicelli noodles, into a few large clumps. Bits of dried noodles are going to go everywhere, so the bowl is there to catch them.
Prepare the kale by separating the leaf from the stem. Then, cut or tear the leaves into bite sized pieces. Discard the stem.
Put the water into a pot that can hold about twice as much water as you put into it. This will give room for the other items. Turn the water up to high, and it should just be starting to boil when you are done preparing the other vegetables. Don't let it boil too long. If you're not done chopping, just turn the heat off, and turn it back on again when you are ready.
Remove the stem and the seeds from the green pepper and discard them. You may also use red or yellow pepper here. Then chop the pepper into small 1/2 inch sized pieces.
Cut the ends off the summer squash and get rid of them. Cut the squash down the middle, length-wise. Cut each of these in half length-wise. You should have four long pieces of approximately equal size. Now chop the strips every half-inch or so.
When the water has come to a boil, turn it down to a simmer, then add the bullion cubes, the salsa and ginger. Stir everything with a fork until it dissolves nicely. Then add the vermicelli noodles, see that they are submerged under the boiling/simmering water with your fork. Then put all the vegetables on top of them. Cover the pan with a lid, and turn off the heat. The soup will be ready in about 5 min.
You can make this in a thermos.
You can make this recipe with a thermos instead of a pot. Just put the noodles, vegetables, bullion, the salt and pepper, ginger and the salsa into the thermos first. Ideally, pack the thermos full, but not super tight. Then bring the water to a boil. Next, simply pour the boiling water in with all the other ingredients. Screw the lid of the thermos on. Shake it a whole bunch. Set it down, and let it sit for 10 min., minimally. You can let it sit as long as you want really, though it is best if it is open before half an hour goes by. This is a very convenient thing to do when you're camping, or only have access to boiling water and a thermal.
This is one of my favorite recipes. Simple to make, nutritious, and very satisfying. With some pita bread and hummus as a side, or perhaps a rice pilaf, it makes for a very satisfying meal. In fact, I'm looking forward to eating it later today.
Some of my other vegan recipes
Steamed kale and summer squash with rice wine vinegar
Fried tempeh with green peppers
If you haven't tried tempeh yet, then this is a great starter recipe for you. Tempeh is made from fermented soy beans. The texture is dense and chewy; and the nutrition from tempeh is easier to for us to assimilate than tofu.
Delicious Oatmeal Apple Breakfast Recipe
How to make homemade vegan pizza
How to make great granola