I love to cook. Meal plan every Sunday for next week. Have 2 daughters, 3 and 1. Went vegan almost a year ago. Been healthy and organic but switched the family about a year ago. I love greens, and any vegetable is capable of being thrown in a soup. U can eat soup for couple days even. Lunches, dinners, just easy, cheap, delicious and full of nutrients.
- Prep time: 10 minutes
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- Cook time: 40 minutes
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- Total time: 50 minutes
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- Servings: 8
- 1 quart(s) of vegetable broth/reduced sodium if possible
- 2 cup(s) of mushrooms-cut up
- 1 cup(s) of diced celery
- 2 cup(s) of diced green onion
- 2 tbsp. of minced garlic
- 1 garlic powder
- 1 vegetable seasoning
- 1 tbsp. of Extra virgin olive oil
- 3 cup(s) of water
- 3 cup(s) of chopped up bok choy-with greens and stem
- 1 bagof whole grain egg noodles-or preference
- 2 cup(s) of chopped carrots-cut time grab frozen bag of carrot wedges-
- 2 cup(s) of chopped parsnips(optional)
- 2 bay leaves
Steps
- Put the olive oil in soup pot. Turn on Medium heat. Throw in minced garlic
- Starts to simmer, throw in green onions. Let cook 1 minute, don't let garlic burn
- Throw in broth
- Add all the veggies and seasonings!
- Let cook for 15 minutes
- Add your noodle choice, let cook 10 minutes or until noodles good and ready
- Easy soup!! I play with soups a lot. Let my daughters add ingredients and pick what we throw in at store! I add kale, and even play with cabbage in soups! The more veggies the better. Can serve with rice in place of noodles, side of delicious bread or a fabulous vegan grilled sandwich. Sandwich recipes coming soon even kids will love, husbands adore!
1 Comment
- 1 – Sep 8, 2011
My family is not perfect, daughters like their occasional cheese and real ice cream. Hubby is not complete vegan but he lets me be me as I do for him. He does however love anything I make or pack in his lunch. I myself occasionally enjoy a piece of fish. I am honest about this but do vegan lifestyle the rest of time!
