“Throw-it-all-in” Vegetable Soup

  Back from the country and a visit to the grandparents, I raided our pantry and fridge to make this vegetable soup. This recipe makes enough to serve 6-8, but the soup also freezes very well, so don’t be scared to make it all.

Into a large soup pot drizzle a little olive oil. To this add 3 stalks of celery, sliced into bite-sized pieces. Saute at medium high for a few minutes and add 1 tsp. of dried dill and 1 tbsp. of tomato paste. This will make a strange looking paste but it actually flavours your whole soup.  Reduce the heat a little and saute for another minute, being careful not to burn it.

To this paste, add 2 boxes of vegetable stock ( 2 x 900ml), 1 medium-sized zucchini, cubed into small pieces and 1 small can of diced tomatoes without the juice. Bring this up a rapid boil.

Once it’s boiling, reduce to a simmer and add 1 cup of cooked lentils, 1/4 of a bunch of broccoli rabe (about 4 stalks) just the leafy tops. Simmer this for about 25-30 minutes until the zucchini and celery are tender.

Just before serving, add 1 tsp. of red wine vinegar.

Who ate it?

Husband- Yes. I’m almost tempted to try to make something that he wouldn’t eat.

Son #1- Didn’t want to even look at it. Perhaps, he’s still full from grandma’s cooking.

Son #2- He tried it!

Son #2 really has become more willing to try new vegetable recipes- amazing.

– Mom on a veggie mission.

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