Face the flu season and the “It’s so cold-I can’t feel my neck” weather with a warm hearty veggie soup. Keeping in mind that I hate veggies I embarked on a mission to create a soup that taste and feels nothing like veggies. This recipe is pretty easy. Go to your local fruit and veggie guy and buy one or two of the vegetables he has. You can do anything except for tomatoes…and cucumbers and you must always use potatoes since it’s the one vegetable that will “solidify” the soup.
- 3 carrots
- 4 small white potatoes
- 2 yellow squashes
- 1 large zucchini
- 1 large onion
- 6 garlic cloves
- 1 eggplant
- 1 container of chicken stock
- 2 tbsp of heavy cream
- 1 tbsp of butter
- parsley leaves
Wash the eggplant, slice it up and put it in a container filled with warm water and salt. Let it sit, while you wash the rest of your vegetables. This will take out the eggplant bitterness ( which makes many of us hate eggplant).
Fill up your pot with 4 cups (usually a container) of chicken stock. I used the one below.
Slice all your veggies and boil them in the chicken stock. Season them with salt and seasoning you like. I used Vegeta seasoning because I love the flavors and grew up in a kitchen where it was a mandatory ingredient. Take the veggies out once all of them are soft.
Drain the veggies. Save the stock ( you will need it for later). Take the boiled vegetables and blend them into a puree. Mix the puree with the stock from before and boil until it becomes a thick soup. Once the soup is finished, and after you turn off the heat, put 2 tbsp of heavy cream and mix it. You can also add a tbsp of butter. Serve it with some lemon juice and parsley leaves for garnish.
It’s absolutely delicious and does not taste like veggies at all. Success!!!!!