Cooking is our meditation. And fueling up on nourishing foods always feels right.
Lately, we’ve been doing plenty of that, enjoying simple, healthful meals, including this warming winter soup.
The broth is light. And while can swap the water with bouillon cubes for extra flavor, the variety of veggies naturally fills each bowl with flavor.
Top with sprinkle of nutritional yeast for a slightly nutty, and almost creamy, finish to every bite. You’ll want to add a slice of crusty bread on the side, too.
Easy Winter Vegetable Soup
- November 1, 2022
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Ingredients
- 2 Tbsp. extra virgin olive oil, plus more to drizzle
- 1 onion, diced
- 4 lg. cloves garlic, diced
- 2 carrots, sliced into semicircles
- 1 lg russet potato, cubed
- 2 bay leaves
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can chickpeas or white beans
- 4 cups water
- 1 scant Tbsp thyme
- 2 tsp basil
- Salt and pepper, to taste
- 1 cup green beans, chopped into 1-inch pieces
- 4-5 lg. collard leaves, chopped
- Nutritional yeast
Directions
- Step 1
- Heat olive oil in a large pot over medium-high. Add onions and garlic, and saute until translucent. Add potatoes and bay leave. Saute for 2-3 minutes, until potatoes get a crispy exterior
- Step 2
- then add diced tomatoes, beans, water, bay leaves, thyme, oregano, a couple large pinches of salt and pepper. (You want this soup to be well salted to pull out the flavors of the vegetables.)
- Step 3
- Reduce heat to a simmer, and let cook, uncovered, for 8 minutes. Add add carrots and green beans and cook 4-5 minutes. Then, add collard greens. Cook another 8-10 minutes, or until potatoes and greens are tender. Adjust salt, if needed.
- Step 4
- Pour into bowls, and top with a sprinkling of nutritional yeast and drizzle of olive oil. Serve aside bread.
