While I am not a big fan of a bowl of raw vegetables (salad), I do enjoy a big bowl of cooked vegetables and broth (soup). Now that it is getting chillier and as Standard Time approaches more soups and stews will be in our weekly menu.

This soup starts by sautéing onions, mushrooms, and garlic in olive oil spray. From that point on I add the broth and the vegetables according to hardness— carrots, kale stems, celery, and broccoli. In the last minutes I add the leafy greens and my pre-cooked chicken. Obviously this could be turned into a vegetarian/vegan dish by omitting the chicken and using vegetable stock.

Mmm, soup, so warming and cozy.