Happy Weekend, DDScottville Peeps!
I thought I'd kick-off my blog series on Vegetarian/Vegan Recipes with one of my faves - Quick Veggie Soup
Wait till you taste it!
And...it's not difficult. I don't do difficult in the kitchen. LOL!
Quick Veggie Soup
***I make this little gem almost every week. It's great for a quick, healthy lunch or light supper. It's one of my Rachael Ray Magazine faves that I change-up a little bit based on what the DH (Darling Husband) and I enjoy.
3 T EVOO (EVOO = Extra Virgin Olive Oil)
2 leeks - trimmed, quartered, sliced and thoroughly rinsed
3 medium potatoes - peeled and chopped
2 carrots - chopped
2 cloves of garlic (I love to use Dorot's Frozen Crushed Garlic Cubes)
Salt and Pepper
6 cups Vegetable stock
1 cup frozen peas
lemon juice (to your personal taste)
Simply Organic Garlic 'n Herb seasoning (again, to your personal taste)
In a medium soup pot, heat the EVOO, three turns of the pan, over medium. Add the leeks, potatoes, carrots and garlic; season with salt and pepper. Stir 1 minute, then cover and cook, stirring occasionally, until the veggies soften, 8 to 10 minutes. If the veggies get too dry, just dump in a tad more oil or a bit of the vegetable stock.
Add the vegetable stock, peas and garlic 'n herb seasoning. Simmer until the peas are tender and the soup is at the temperature you prefer for serving.
P.S. It's fantastic with a little bit of shredded Daiya cheese on top and a couple of crushed crackers in your bowl.
That's it!!! How easy is that?!
Let me know when you make it and what you think.
Hugs and Love and Happy and Healthy Eating --- D. D. Scott
P.S.S. I often find fantastic vegetarian/vegan recipes on Pinterest so connect with me there and share the love!!!