All Day Veggie Soup

VEGAN / VEGETARIAN / DAIRY-FREE / GLUTEN-FREE
Feb 1, 2021

I love soups, particularly those that don’t test my cooking and time-management skills. This soup has 10 types vegetables, plus a little dried hawthorn berries and shiitake mushrooms. Abundant flavors, simple cooking, and as real as real food gets.

Even better, if I make enough, it’ll feed the family all day without me having to cook anything else – the perfect meal for an easy Sunday!

ALL DAY VEGGIE SOUP

VEGAN / VEGETARIAN / DAIRY-FREE / GLUTEN-FREE

MAKE 4 servings PREP 5 minutes COOK 20 minutes

Ingredients

• 3 tomatoes
• 2 carrots
• 1 stick of celery
• 1 medium sweet potato
• 1 medium potato
• 2 cups of frozen vegetable combo ideally contains cauliflower, broccoli, green beans, baby corn, bell pepper (and any other vegetables)
• 3 cloves of fresh garlic, sliced
• 3 dried shiitake mushroom, soaked and sliced
• 5 rings of dried hawthorn berry slices
• 1 tsp turmeric
• 1 tbsp soy sauce
• 1 bay leaf
• 1 tbsp of oil
• salt to taste

Method

1. Boil 1.5 litre of water. Meanwhile cut all fresh vegetables into bite size.
2. In a large soup pot, add the oil and a pinch of salt, sauté the garlic, turmeric, shiitake mushrooms and tomatoes for about 1 minute.
3. Add the rest of the ingredients into the pot, add the hot water to completely cover the vegetables. Cover the lid, bring the liquid back to boil, turn down the heat and boil on medium heat for 20 minutes until the root vegetables are soft. Add more hot water during cooking to adjust the thickness of the soup to your desire.