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Time to Eat Your ‘Free’ Veggies…

A Perfect Way to Fill Your Belly with Goodness

This month’s #LetsLunch is in honor of Joe Yonan‘s new book ‘Eat Your Vegetables’.

It’s winter here in Australia and some of us (ahem….) have indulged (or rather, over indulged) these past months. But it’s cold. And I’m hungry. And I may have just eaten my annual allocation of pasta in July alone.

So what do we do?

We make soup.

Not just any soup, but a ‘free’ soup chock full of my favourite veggies. By ‘free’ I don’t mean it doesn’t cost money, I am alluding to someone’s old Weight Watchers days where the list of ‘free’ vegetables was an invitation to gorge on said vegetables.

I make this every week nowadays so that I can have a bowl whenever I am a little peckish, or to eat for dinner when just feel like something that won’t weigh me down. Feel free to add or substitute your own personal favourite veggies – celeriac, squash, celery, turnip, parsnip, beet, brussels sprouts.

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    Vegetable Soup
Servings Prep Time Cook Time
8 15 minutes 90 minutes

Ingredients

Servings:
Units:

Instructions

  1. Chop all the vegetables into small dice
  2. Put the chopped veggies into a large saucpan with the tomatoes and 2 cups of the stock.
  3. Bring to the boil and simmer for 60 - 90 minutes, adding more stock if needed.
  4. Add tabasco, salt and pepper to taste and more stock if the soup is too thick,
  5. Serve with a little freshly grated parmesan cheese.

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Step One. Chop your veggies.

Step One. Chop your veggies.

Step Two. All in a pot, stock goes in.

Step Two. All in a pot, stock goes in.

Done. Just a little parmesan on top...

Done. Just a little parmesan on top…

Let’s Lunch (#LetsLunch) is a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch.

The list of everyone’s #letslunch post is starting now, right here….

Annabelle‘s Farmer’s Market Gazpacho at Glass of Fancy

Cheryl’s Egg-Drop Broccoli at A Tiger in the Kitchen

Grace‘s Vegetable Tempura at HapaMama

Jill‘s Fusilli with Corn Sauce at Eating My Words 

Joe‘s Guaca-Chi at Joe Yonan

Linda‘s Chocolate-Zucchini Twinkies at Free Range Cookies

Linda‘s Gateway Brussels Sprouts at Spicebox Travels

Lisa‘s Totally “Free” Veggie Soup at Monday Morning Cooking Club

Pat‘s Umami-Laden Green Beans at The Asian Grandmothers Cookbook

Sonja’s Ukranian Borscht at Foodnutzz

Vivian‘s Kangkong (Water Spinach) with Fermented Beancurd, Chili and Garlic at Vivian Pei

 

10 Responses to Time to Eat Your ‘Free’ Veggies…

  1. Annabelle August 9, 2013 at 11:20 pm #

    That looks pretty great for something so healthy! I like keeping a batch of soup on hand for snacks too; keeps me from getting too irrational when I get hungry.

    • Lisa Goldberg August 10, 2013 at 10:56 pm #

      Thanks Annabelle. Once you’ve made a pot, it is a great solution to have on hand when irrational thoughts are creeping up on you….

  2. Cookievore August 10, 2013 at 3:31 am #

    Whoa, “free” soup looks pretty darn tasty. Perfect, as I’m getting in shape for swimsuit season next year!

    • Lisa Goldberg August 10, 2013 at 10:58 pm #

      It is quite delicious – and perfect heading into that getting-ready-for-swimsuit time of year.

  3. Eleanor Hoh August 11, 2013 at 12:38 pm #

    Reminds me of minestrone! I’ll have to try this when our winter comes along. I might add chick peas?

    • Lisa Goldberg August 12, 2013 at 5:15 am #

      Yes, great idea. I often add a few spoons of cooked brown rice to add a bit of substance. Chickpeas, split peas, lentils would all be fabulous, but makes it less ‘free’…

  4. Joe Yonan August 11, 2013 at 11:22 pm #

    Gorgeous! Always love a good, chock-full-of-vegetables soup. Many thanks.

    • Lisa Goldberg August 12, 2013 at 5:13 am #

      Thanks Joe. Congrats on your book – can’t wait to grab a copy for myself!

  5. Lucy August 15, 2013 at 10:47 am #

    I like to make this kind of soup when I have small amounts of vegetables in the fridge that need to be used up or composted. Yours looks fresh and filling.

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  1. Gateway Brussels Sprouts | spicebox travels - August 17, 2013

    [...] Lisa‘s Totally “Free” Veggie Soup at Monday Morning Cooking Club [...]

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