Best Vegetable Soup Ever!

Easy. Healthy. Delicious.
 
In case you’re not following OrnaBakes on Facebook or Instagram (yet ?) and missed yesterday’s big reveal—here’s the recipe!

Please share it with your peeps (you can share it right from the recipe on my OrnaBakes Facebook page) and make sure to tag me if you make it.

And don’t be afraid of the curry powder. It just adds deliciousness but won’t make the soup spicy or taste of curry. Trust me!

Annnnd sorry if you don’t live near Trader Joe’s. Let me know if you need assistance adapting the recipe. BTW I doubled it because every time I make it I end up giving so much away (nothing says I love you like a quart of homemade vegetable soup!) that I always wish I had more to freeze.

I love the one and two-quart containers from Smart and Final for freezing and gifting. 

Hope you love it as much as we do!

xoxo

Orna

Simply the Best Vegetable Soup Ever!

Makes about 4 quarts

Olive oil
1 container TJ’s Mirepoix (diced celery, carrots, onions)
1 teaspoon curry powder
1 x 14 oz can or 1/2 large (28 oz) can crushed tomatoes, unsalted (or diced in tomato juice. Not with basil.) (Trader Joe’s only carries the large cans)
2 – 3 large zucchini, chopped (quartered lengthways and chopped)
1.5 lb carrots, peeled and sliced
2 x 12 oz bags TJ’s cauliflower florets, cut into smaller pieces
2 x 12 oz bags TJ’s butternut squash, cut into smaller pieces
2 containers TJ’s low sodium vegetable broth (or Imagine low sodium vegetable broth or similar)
1 – 2 Knorr Vegetable Bouillon cubes dissolved in 1/2 cup hot water (start with one and add more if necessary)
Kosher salt

Heat large Dutch oven or soup pot over over medium-low heat. Add about two tablespoons of olive oil to lightly coat the bottom of the pan, when hot add mirepoix and a little salt and cook until soft but not brown, about 5 – 10 minutes, stirring occasionally.
Stir in curry powder and cook about 1 – 2 minutes until fragrant. 
Add tomatoes and cook, stirring occasionally for a few minutes.
Stir in bouillon.
Add all vegetables and broth to almost cover vegetables.
Add 1 – 2 tablespoons kosher salt.
Bring to a boil over high heat.
Lower heat and simmer (uncovered) for about 25 minutes until vegetables are just tender. (Please don’t kill the veggies!)
Taste and add salt if necessary. Make sure to season along the way and adjust at the end so you don’t have bland soup. Remember that the broth isn’t salted (but the bouillon cubes are) so you will need more salt than you think. It should make the flavors pop – not make it taste salty.

If you like the soup thicker remove some to a bowl and purée with an immersion blender and then add back to the soup.
OR you can purée the whole lot! (My daughter prefers it puréed.)

Tip: Pour into a large bowl to cool down faster. When completely cool divide into one or two-quart containers and store up to 5 days in refrigerator or up to 3 months in freezer.

Does your soup need more flavor?

1. Try adding a little salt (salt will make the flavors pop – not make it salty. Most home cooks don’t use enough salt)

2. Dissolve another bouillon cube in 1/8 cup boiling water and add it to the soup

3. Sprinkle a little parmesan cheese on top. (Yum!)

4. To make it thicker/more hearty you can puree some of it, or even just microwave an acorn squash or butternut squash cubes and mash up and add to the soup.