Five-Veggie Soup

ABOUT THE RECIPE:

Low in fat and chock-full of nutrients, this is a great one-pot meal. That being said, you can’t go wrong serving a leafy green salad with this simple, yet savory soup.

Makes 4 to 6 servings

INGREDIENTS:

• 2¾ cups peeled and chopped russet potatoes (see note)
• 2 cups chopped carrots (peeling is optional)
• 1¾ cups chopped celery, with leaves
• 1½ cups peeled and chopped parsnips
• 1 small red onion, chopped
• 1½ teaspoons dried dill weed
• 1½ teaspoons dried parsley
• 1 teaspoon dried marjoram
• ¼ teaspoon salt
• 2 large vegan bouillon cubes
• 8 cups water
• Cooked basmati rice, millet, or quinoa (optional, see VARIATION)

INSTRUCTIONS:

Put all of the ingredients into a large soup pot. Stir to combine. Bring to a boil over medium-high heat. Decrease the heat to medium-low or low. Cover and simmer, stirring occasionally, for 50 minutes to 1 hour. Serve hot.

FIVE-VEGGIE SOUP with BASMATI RICE: (VARIATION: pictured in this blog) For a heartier option, ladle each serving of this soup over ½ cup cooked brown basmati rice. (Cooked quinoa or cooked millet are great options too!)

NOTE: You can use baby potatoes in this recipe, in place of the russets. If you are using baby potatoes, there is no need to peel them before chopping.