Easy Veggie Soup For The Non-Chef

It’s 5am and we (meaning, my BF and I), stayed up much too late watching Netflix, so, needless to say, today is most likely going to be one of those “I can’t think” kinda days (or maybe a go-back-to-bed-after-I-post-this for a 2-hour nap kinda days). Although, initially, I wasn’t too enthused about adding another t.v. show to our nightly lineup so soon after binge watching Sons of Anarchy from start to finish—I’m typically out cold by 9pm and prefer to spend my hour before bed completely screen-free—there’s something kinda nice about our new nightly ritual. Because despite the lack of sleep, as things get crazier around here (holidays seem to do that to people), sticking to an established routine in some form or another, makes the overwhelmingness of life seem a little bit easier.

While I don’t have a solid sustainable nightly ritual, yet (Netflix til midnight when you’re clearly not a night person, is very unsustainable), I’m very insistent about sticking to my morning ritual, which begins with a large bowl of oats. And my lunch ritual, which revolves around a green smoothie. Except lately. Because lately, it’s been cold, and the main event of my lunch ritual has been heavily dependent on a bowl of this delicious hot soup.

Like all our recipes, this soup is beyond easy to make. Specifically intended for the non-chef (aka zero time, zero kitchen experience, and zero interest in adding the word “reduction” to your vocabulary), directions include: wash, chop, toss, and cook.

Loaded with fresh herbs and flavorful root veggies like carrots, parsnips and celeriac root, this oil-free, antioxidant-rich, 1-pot meal is about as simple as homecooking gets. Make a big batch the next time you food prep and enjoy throughout the week. Maybe even make a ritual out of it.

Easy Veggie Soup For The Non-Chef

Makes: 1 large stockpot full
Ingredients:

1 large celeriac root, peeled and chopped
5 large carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1 large head celery, chopped
1 leek, tops and root end removed
2 garlic cloves, minced
1 cup tomato puree (organic if possible & no weird additives, we like this brand)
1 handful fresh parsley, minced
1 handful fresh dill, minced
2-3 pinches Himalayan salt, adjust to taste

Directions:

Wash, peel and chop veggies into 1/2-1 inch pieces if you haven’t already done so (don’t worry about making them even or pretty). In a large stockpot, add carrots, celeriac root, parsnips, celery, garlic, leeks and salt. Add water to cover the vegetables (about 10-12 cups or 2/3 of the way full). Bring water to a boil, then reduce heat to simmer and add tomato puree. Cook on medium/low heat for 1-2 hours. Once veggies reach desired tenderness, turn off heat and add chopped herbs. Cover and let cool. Taste for seasoning before serving. Store soup in a sealed container in the fridge for up to 1 week.

Notes for the non-chef:

This soup is incredibly versatile and almost* foolproof. Feel free to add spices (though salt and black pepper is our go-to), greens, and whatever leftover veggies you have in the fridge.

Reserve any leftover broth for Veggie Medley Stir-Frys.

Serving Suggestions:

To make this a balanced meal (one that hits all your macronutrient—protein, carbs + healthy fat—bases), add quinoa or lentils, hemp seeds and sliced avocado when serving. We actually like to throw 2-3 cups of soup on top of salad and make it into a Macro Bowl (the soup doubles as the veggies and dressing).

Make this?

Share a pic with us!

If you make this recipe share a pic on IG using the hashtag #spiritednutrition. We love to see what you’re cooking! Bonus points for tagging us.

And… leave us comment!

We’d love to know your morning/night/middle-of-the-day rituals because 1) we’re nosey 2) we love a good ritual and 3) we’d really really love to learn more about you!

Friends, k?

We adore you,
E & J

*We say this soup is “almost” foolproof because you can totally ruin it by burning your cookware, which we unfortunately know can happen from experience. #nonchef

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