Happy chocolate-covered Sundae… oops, I mean Sunday.
Here was my lunch yesterday: Italian Kitchen Sink Soup, an organic peach, and two slices of buttered (Earth Balance) Ezekiel toast. Just like with some of my stir fries and salads, this soup came about due to a need to “save” a bunch of veggies in the fridge. Don’t let the laundry list of ingredients intimidate you; this soup is simple to make. And you can substitute whatever veggies you have on hand. (Also, feel free to ignore the gram measurements. I listed them for those of you who like to be exact, but normally I don’t bother weighing veggies when I make soup. It’s kind of hard to mess up a soup, you know?)
Italian Soup
- 1 16oz can diced tomatoes (such as Muir Glen Italian Style)
- 1 28oz can whole tomatoes, drained and cut
- 1 red pepper, sliced (110g)
- 1 package sliced mushrooms (250g)
- 1 head cauliflower (500g)
- 1 onion, sliced (100g)
- 4 garlic cloves, chopped
- optional: 2 tbsp olive oil
- 2 mini cans tomato sauce
- 1 quart broth (such as Imagine No-chicken broth)
- 4 cups water
- 1 tsp dry oregano
- 1 1/2 tsp dry basil
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp garlic powder
(I sauteed the onion and garlic in the oil first, but if you want to omit the oil, just skip this step.) Combine all ingredients in a big pot. Bring all ingredients to a boil, then cover and simmer at least 2 hours. Makes a ton! Who doesn’t love leftover soup?
Come back Tuesday and I’ll show you what I ate for dessert:
What are your latest recipe creations?
Here’s the rest of my “recently-created recipe” list that didn’t make it onto yesterday’s post: soy-free banana yogurt, healthy chocolate milkshake, mint chocolate chip pudding, pecan pie babies, German chocolate babies, red pepper soup, Christmas pie, voluminous oat bran, oatmeal pudding (a new version), black-eyed-pea dip, and chocolate-cherry protein ice cream sundae. I told you it was crowded up in the brain of CCK.
ITS LIKE A MINTY OR COCONUT CREAM CHOCOLATE CUP!!! just a little closer to the monitor katie.. i can almost…. *MUNCH!* haha see, i took a bite!! 😀
Definitely need to hear about that chocolate milkshake business!
I love reading your new recipes 🙂 keep them coming!
That soup sounds amazing, and the rest of your “recently-created recipe” list sounds great! Especially the German chocolate babies and mint chocolate chip pudding! 😀
Mmm I can’t wait ’til it gets cool enough for soup!! I miss it but just can’t handle it when it’s still fairly warm here.
The soup looks so good!! I LOVE italian food, but can’t have rice or gluten! It’s kind of hard to find pasta without rice or gluten. 🙂 So this will be a nice alternative! Thanks!
Check out this stuff: https://lett-trim.today/2010/08/19/high-protein-spaghetti/%3C/a%3E%3Cbr /> It’s not spaghetti… but it’s fun in its own right :).
your soup looks really good. i like to make a minestrone-like soup similar to this, where i just throw whatever veggies i have and some pasta into canned diced tomatoes and cook it all together.
and i wanna see the mint chocolate chip pudding recipe!
soup looks, um SOUPER (bwa ha ha). suggestion on broth – with all those veggies you are using, use the leftover skins, peels, etc., and herbs to make your own broth first!! i like to make a ton this way and freeze it in either ice cubes in ziplocks or handy-dandy freezer jam containers as it adds up to about a cup that way. also this saves all the preservatives (and sodium) that the commercial broth/stock folks put in it!
Ooh yum! I usually just leave skins on all my veggies (i.e. zucchini skins, kabocha skins…) but if I ever have carrots, I could definitely try your idea! It’d certainly be cheaper than commercial broths too :). You have some of the yummiest ideas!
Thanks for the recipe! I have a pot of it simmering on the stove right now. I had the exact same veggies in my fridge needing to be used (although I can see it’ll be good with other veggies too). I also have some cooked, whole-wheat orzo (leftovers) in the fridge that I’m going to toss in at the end.
Wow, you are fast! 🙂
i made some hemp pancakes this morning with some canned pumpkin and dairy free ice cream on top! they tasted great but looked pretty gross (i.e. GREEN 😉 haha