Making a basic vegetable soup from scratch is a great skill for any home chef, whether you're vegetarian or vegan or not. Vegetable soup is great for a cold night, and of course homemade soup from scratch is always best! Need it to be gluten-free? Just be sure to use a homemade gluten-free vegetable broth, or be sure your store-bought broth is gluten-free.
INGREDIENTS :
1 tablespoon olive oil
1/2 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced
2 cups mixed chopped vegetables (try cauliflower, zucchini, green beans)
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
8 cups water and 3 cubes of vegetable bouillon OR 8 cups vegetable broth
1 14-ounce can tomatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6-8 servings
PREPARATION:
Heat oil in a large soup or stock pot. Add onion, carrots and celery. Heat, stirring, for 3-4 minutes, until onions are soft. Add the rest of the vegetables and heat for just another minute or two.Add salt, thyme and oregano, stirring to coat the vegetables well.Add bay leaf, water or vegetable broth and bring to a simmer. If using bouillon cubes, add and stir to make sure they dissolve.
Add tomatoes, stir, and allow soup to simmer until all the vegetables are cooked, about 8-12 minutes. Adjust seasonings to taste..Remove the bay leaf and serve your homemade vegetable soup with a sprinkle of Parmesan cheese and some crusty bread or crackers.
SOURCE OF INFORMATION: http://www.thekitchn.com/how-to-make-soup-from-almost-any-vegetable-cooking-lessons-from-the-kitchn-35301
http://vegetarian.about.com/od/soupsstewsandchili/r/Easy-Homemade-Vegetable-Soup.htm
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