You can really go the easy route with soup. It’s all about having good base or broth. I stick with the Better Than Bouillon brand for veggie, chicken, and beef base. As stated on the website, “Better Than Bouillon concentrated paste food bases are made primarily from meat, seafood, or vegetables. This gives them a richer and more natural flavor than ordinary bouillon cubes or granules.” I can definitely testify the truth in this statement. I stick with the organic variety and have found them to be more enjoyable than a carton of stock. For this soup I used the chicken base. The only other seasonings I added were dried dill and s&p. For the veggies I used onion, carrot, celeriac, swiss chard stem & leaf, and a bit of frozen corn. The celeriac was a nice step up from regular celery. I also added in a can of soup beans for some protein. Oh and a slice of tofu left over from the previous meal. For such a simple soup I was pleasantly surprised at how delicious it turned out. Truly minimal effort for a homemade nutritious meal.
Basic Veggie Soup
- onion, chopped
- carrot, chopped
- celeriac, julienned
- swiss chard, stem chopped & leaf sliced into thin strips
- frozen corn
- can of soup beans, rinsed and drained
- 6-8 cups water
- Better Than Bouillon Chicken Base
- olive oil
- In a pot heat up some olive oil and add the onion.
- Once onion is fragrant add the carrots and celeriac. Season with a few shakes of dill, 5-6 teaspoons chicken base, and s&p. Cook for about 5 minutes and then mix in the chard stem.
- Add the water. If you use all 8 cups you may need to add more chicken base. Bring to a boil and reduce heat to a simmer. Continue to cook until veggies are tender. Season more if necessary.