Hi friends! How is the weather where you live? Here in Pasadena, the temperatures are dropping a bit, and the weather has been more wet than usual. Like many Californian's, I get chilled easily. Not to complain, because it is an excellent reason to make a big pot of soup! For me, the best part about making soup is that it serves multiple meals. Cook once, eat 3,952,840 times! HA! This soup is vegan and gluten-free, but can be easily customized. Also, I say it is "spicy" because I love adding spice to everything. Again, if you don't want it spicy, it's simple to omit. On to the recipe!
• 1 yellow onion, diced • 5 carrots, chopped • 5 celery stalks, chopped • 4 cloves garlic, minced • 32 oz. vegetable broth (I use TJ's low sodium vegetable broth*) • 3 c. water • 2 tbsp. olive oil • Salt & pepper, to taste
Toppings & Extras, optional
• jalapeño, sliced thinly • avocado, sliced • cilantro, chopped • rice
1. Begin by sauteing onion in olive oil on low to medium heat until translucent. 2. Add remaining ingredients, except for salt and pepper, and bring to a boil. Reduce to a very low simmer for about 35 minutes. 3. Once done, add rice to bowl first, then top with soup and additional toppings. 4. Season to taste, and enjoy!
*I prefer to buy low sodium broth, that way I can control how much salt I put into a dish. This is not a diet related thing, simply a taste preference.
Hope you enjoy this super simple recipe! Also, is it helpful that there is a "print" option for the recipes? Would love feedback on that. Thanks!