Harvest Veggie Soup
1 large onion
3 celery stalks
¼ cup chopped fresh parsley
1 large potato
1 11 oz. can of whole sweet corn (vacuum packed in water)
1 28 oz. can of crushed tomatoes
32 oz. of stock (chicken or veggie – Either homemade or store bought – If you go the latter, I recommend Imagine brand) – Water can be substituted
3 TBS Olive Oil
1 Tsp dry basil
2 tsp garlic seasoning
1 tsp Cajun or blackening seasoning
Salt and Pepper to taste
*Optional: For added protein, you can add beans or one 14 oz. brick of soft tofu
Dice onion, carrots and celery and sauté in pot with olive oil. Season with salt, pepper, garlic and Cajun spices. Once onions are translucent, dice and add parsley and potato (with skin) and sauté for a minute or two longer and add the crushed tomatoes and chopped tofu. FYI, the tofu provides incredible protein and once completely blended into the soup, it’s undetectable visually or taste wise so it’s a great (and sneaky) way for parents to make sure children are getting the proper protein in their diet. It also serves as a thickening agent for the soup – if you like your soup hearty.
Mix ingredients and then add stock. Bring the mixture to a boil, lower heat and simmer for 45 minutes. Once veggies are tender, using a blender, blend the soup until it’s the texture you want. Stick blenders are great for a more rustic consistency but if you want a smoother soup, use a stand blender – but be sure to tightly hold the top down with a towel and be careful for splattering hot liquid!!
Once blended, simmer the soup for another 5-10 minutes, check for seasoning and then serve with tortilla chips as a garnish. ENJOY!
Recipe yields 4-5 nice sized servings