If you are looking for a quick vegan/vegetarian vegetable soup, here’s an easy idea.
This easy vegetable soup can be made with almost anything in your pantry and fridge. Today I used leeks, mushrooms, carrots, celery, broccoli, parsley, and broken pieces of whole wheat spaghetti. Here’s how I make it.
Put a teaspoon of olive oil in a pan on low. While that is warming cut up the leeks (or onions) and toss them in the pan. Then cut up the mushrooms and put those in with the leeks add seasoning and turn up the temperature to medium. While those sizzle away cut up your next hardest vegetable, in my case carrots. In they go followed by the celery and broccoli. Lastly add the parsley. Next add your vegetable broth (or chicken broth) and let the whole thing cook at a simmer for five minutes. Turn up the heat to high. When you have a good boil put in the pasta (another choice might be to leave it at medium and put in some canned beans.) Cook for about eight minutes or until the pasta is al dente. Serve with sliced scallions, parmesan cheese and a drizzle of oilive oil (or leave them off!)
The whole key is, after sautéing the onions and mushrooms, build your soup from the most dense vegetable to the fastest cooking. By the time you put your last vegetable in it is almost time to eat!