Comfort Soup Recipe

Katryna Jolene

Katryna Jolene

Katryna Jolene is a mother of 4 beautiful, intelligent and playful children and she holds down 3 separate paying jobs. She is living proof that having a family to support doesn't have to come at the cost of healthy living and eating!
Katryna Jolene

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I love soup when it starts getting chilly outside.
So warm and comforting.
I don’t generally cook with a goal in mind but Sunday night I wanted soup.
I usually call up my mom and ask her to make some for me, mommy’s soup is always the best. But Sunday night at 10pm is not an appropriate time for my ma to cook for me. (I keep weird hours)
I was on my own.
It turned out really great, better than I expected. Hot, delicious and all kinds of healthy. It hit the spot and was exactly what I wanted.
Soup generally starts with a big pot of wet stuff, with some yummy stuff thrown in.
So that’s where I jumped from.
comfort-soup-recipe

Comfort Soup Recipe

Ingredients:

Food Stuff:

  • A whole bunch of tomatoes – stewed and skinned
  • 1 liter of vegetable broth – sans gluten
  • Garlic – I used a whole garlic bulb cause it was tiny, I’d say about 4 normal sized cloves
  • Onion – a whole one, cause why not?
  • Ginger – about a 2 inch square sliced real thin. I really dislike ginger, I don’t like the taste or the smell and it looks weird, but my health savvy sissy and my father in law insist that I train myself to like it, so fine,
  • About half a can of chickpeas – drained and rinsed. I started with a whole can but ate half before it was their time for the pot.
  • Mushrooms, lots – washed and sliced.
  • Baby corn – drain and cut into 3rds.
  • Salt
  • Pepper
  • Dill
  • Chili flakes
I was going to stop there but everything was the same color, and I hate that… all beige, bleh.
 

Add More Colours of Food Stuff:

  • A good chunk of purple cabbage – chopped up. So pretty.
  • A green pepper – chopped up, obviously
  • 2 little zucchinis – you got it, chopped up

 Directions:

Here’s how I did it:

  • I Splashed  the tomatoes and veggie broth into a big pot. Made it warm.
  • I chucked in the garlic, onion, ginger and spices and gave it a good stir.
  • I let that simmer for a bit unit my whole dungeon smelled like food.
  • Next I tossed in the mushrooms and corn,
  •  giving them about a 5 minute head start over the other veggies.
  • Then everything except the zucchini went in.
  • Zucchini  gets mushy quick so they don’t get soupified until about 5 minutes before I eat.
    I couldn’t even taste the ginger! (Thank goodness)
  • The only thing I found annoying is  that it was way to hot to eat right out of the simmering pot! I feel like dishing it out and clearing a place to sit, and blowing on my spoon takes up way too much valuable scarfing-my-food-down time!
This soup was so satisfying! And it was great for lunch the next day too. And I’m eating it right now at 10 pm Monday.
Mmmmmmmmmmm

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Post Author: Katryna Jolene

Katryna Jolene
Katryna Jolene is a mother of 4 beautiful, intelligent and playful children and she holds down 3 separate paying jobs. She is living proof that having a family to support doesn't have to come at the cost of healthy living and eating!

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