Do you have a bunch of vegetables you need to use up in your fridge? Feeling under the weather and need a nutrient packed meal that’s easy to make? Need some warm comfort food for the winter months? Well this recipe is perfect for all of that! 🙂

Easy Vegetable Soup Recipe

Ingredients:

• 946mL no salt added Kitchen Basics Vegetable Stock (about 4 cups)
• 1 cup of Bob’s Red Mill soup mix
• 2 cloves of garlic (minced)
• 8-10 white mushrooms (chopped)
• 10-12 cherry tomatoes (chopped)
• 3 stocks of celery (chopped)
• 1 bell pepper (chopped)
• 1/2 cup shredded carrots
• 1 stock of green onion (chopped)
• 15-20 mini yellow potatoes
• 2 tbsp olive oil/coconut oil
• 1 tsp crushed red pepper flakes OR 1/2 tsp cayenne
• 1 tsp Italian spices
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1/2 cup of almond milk (or milk of choice)

(I used up the ingredients I had in my fridge so this can definitely be adjusted to the ingredients you have.)

Step 1:

Combine all vegetables and spices in large pot with oil. Stir until well mixed and cook on medium/medium-high heat for about 10 minutes, or until vegetables like mushrooms are starting to brown a bit. Stir every couple minutes.

Step 2:

Add vegetable stock + soup mix and turn heat down to simmer. Cover and let simmer for 1-2 hours (the longer you wait the tastier it gets!) and stir every half hour. If the liquid is getting low, add 1/2 a cup of water or more vegetable stock.

Step 3:

20 minutes before serving, stir in the milk to make it creamier. Cook for another 20-30 minutes and enjoy!