I’m not much of a soup person. I usually feel as though it’s a first course, and I wait for the main afterwards ;)
However, daylight saving time and colder weather, coupled with trying a healthier lifestyle, changed my mind.
During the summer, my husband and I decided to make a large salad every evening. This worked about 50% of the time :? But it was better than nothing. With cold weather, I had zero liking for a salad, so I called my MIL and asked what she puts in her vegetable soup (as that’s one of the few soups my husband eats) and tried it out. I used the food processor to chop the vegetables, using this awesome knife that I discovered for salads:
To my surprise, I also discovered that it’s great for homemade French fries, but that’s a different blog post ;-)
Basically chop everything, put in a pot, add water and salt, and wait. Of course, doing this around the kids means that part of the vegetables end up in their mouths, but that’s just a bonus – and they love working the food processor :) Turned out great and perfect for a quick dinner on those busy weekdays (I made a pot for the weekend and we ate it during the week).
2 kohlrabi, peeled
1/2 a cauliflower
5 large carrots, peeled
4 potatoes, peeled
1 leek, cut into 4 (no need to chop)
Canned chickpeas, whole, drained
Small bunch of parsley
Small bunch of dill
(I tie them together without chopping and take them out after cooking)
Chop all vegetables. Put in pot.
Cover with water. Add 1 tsp salt or to taste. Bring to a boil. Simmer for 30 minutes or until all the vegetables can be easily picked with a fork. Serve and eat!
If you’re in the mood, sprinkle some parmesan cheese on top… Yummy!