Among other things, my mother is the master of soups. She can take a few vegetables and turn them into a savory soup that is absolutely to die for. One of my favorites is her zucchini soup. As a person who doesn't particularly enjoy vegetables, it's an easy way for me to trick myself into eating them. This recipe made about two gallons of soup, and is a perfect way to use up summer vegetables. In all honesty any variety of veggies can be used to produce a flavorful, healthy (and vegan!) soup.
What I used:
3 small zucchini, chopped
2 small onions, chopped
4 carrots, peeled and chopped
2 large celery stalks, chopped
3 medium sized potatoes, chopped
2 cloves of garlic, peeled and chopped
I took my largest pot, put two tablespoons of coconut oil in the bottom and started adding my veggies to saute. I started with onions and garlic, and gradually added the rest of the veggies as I chopped them. I let them saute for about 15 minutes, stirring them on a regular basis until they were starting to soften. Once they were moderately soft I started to add water. I filled the pot almost to the top, lowered the heat, stuck on a lid and went about my daily life. About an hour later I came back, added seasoning salt, pepper, fresh basil and parsley, and oregano to taste. Once the I felt the broth had the right flavor I turned it all off, and ladled it into the Vitamix and pureed it. Personally I like my soup a little bit chunky so I blended at a lower setting.
Here's the end result:
Ridiculously good! And I was able to freeze a ton of it for easy meals. Success!