Cooking with Shanais: Garden Vegetable Soup Recipe

Gratifying can’t begin to express how it feels when we get to experience the miracle metamorphosis as one tiny seed becomes food.
How rewarding it is to reap the benefits of healthy soil, our key to well-being on a cellular level. Growing your own food equates to higher nutrient levels in your food, complete control of what goes into it, and not to mention, a lower grocery bill!

This spring, I had to add “planting garden” as a mandatory “to do” on the calendar. Life is busy and it’s easy to lose touch of where our food actually comes from. My kids and I took a morning off of school and work to seed our favorite fruits and vegetables. We now have three full beautiful gardens brimming with organic squash, tomatoes, rainbow chard, red leaf lettuce, onions, cucumbers, carrots, all varieties of peppers, and multiple melons.

shanais_pelka_in_the_garden

It had been a long day and I had little inspiration for dinner ideas. As I stood admiring our family gardens, without a doubt it came to me.

I knew I must create a masterpiece with all these colorful vegetables…what better way to capture the vast array of nutrients from my garden than to make vegetable soup!

The ingredients I used for this soup are as follows:

  • 2 medium zucchini, sliced
  • 5 large carrots, sliced
  • 1 large onion, diced
  • 6 cloves garlic, diced
  • 6 red potatoes, sliced
  • 1 head of cauliflower, chopped
  • 1 head of broccoli, chopped
  • 3 leaves/stalks rainbow chard, chopped
  • 2 cups of maitake mushrooms
  • 8 cups vegetable broth
  • 2 cups water
  • ½ cup fresh chopped rosemary
  • ½ cup fresh chopped oregano
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • Sea salt as needed
  • Pepper as needed

vegetables_cutting_board

The steps are simple and are as follows:

  1. Bring broth and water to a boil.
  2. Add potatoes, onions, garlic, carrots. Allow to boil for 10 minutes.
  3. Add cauliflower, broccoli, rainbow chard, zucchini, oregano, rosemary and spices.
  4. Add maitake. Cook until all vegetables are tender.

Recommended Reading"The Soil Will Save Us" is a great book by author Kristin Ohlson that narrates how farming and forestry techniques might alleviate global warning.

 

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