Loaded veggie soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, loaded veggie soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Loaded veggie soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Loaded veggie soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

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To begin with this particular recipe, we have to prepare a few components. You can have loaded veggie soup using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Loaded veggie soup:
  1. Make ready 2 can diced tomatoes (I used the blue menu no salt added)
  2. Take 1800 ml broth (I used chicken, but you could use anything)
  3. Get 4 cup shredded cabbage
  4. Get 1⁄2 yellow pepper diced
  5. Take 1⁄2 red pepper diced
  6. Make ready 5 stalks of celery
  7. Make ready 1 large onion diced
  8. Get 4 carrots
  9. Prepare 1 zucchini
  10. Make ready 1 crown of broccoli
  11. Take 1 tbsp Italian seasoning
  12. Get 3 clove garlic minced
  13. Get 1 tsp olive oil

Like this Loaded Veggie Soup, much like the Roasted Squash Soup, this one is chock full of veggie goodness. However there is something a little different about this one. It is also full of warming spices like cinnamon, cumin, and cayenne pepper. It is extremely common in savory Lebanese dishes to have cinnamon in the recipe and in my opinion it completely.

Steps to make Loaded veggie soup:
  1. In large pot add stock and one can of tomatoes, use immersion blender to blend.
  2. In a pan over med heat add olive oil and garlic. Heat for about 1 minute then add onion,celery and carrots.
  3. As the pan is doing its thing, add all other vegetables and Italian spice to the pot. Also add the second can of tomatoes.
  4. Bring to a simmer and add onions,celery,carrots and garlic. Let simmer till all veggies are cooked. About 30 min.
  5. You can add any spice you like. I rarely cook with salt and was trying to keep this as pure as possible.
  6. This makes a ton of soup so depending what you are using it for freezing is always an option. Which is what I did. I eat this through out the week so I just freeze about half then I only make it every two weeks.

It is also full of warming spices like cinnamon, cumin, and cayenne pepper. It is extremely common in savory Lebanese dishes to have cinnamon in the recipe and in my opinion it completely. This nutrient dense loaded veggie soup is the perfect fall delight! If you're feeling a little under the weather, this is one of those heart-body-mind type soups and it truly warms you from the inside out. You can get creative with this and add or remove whatever veggies you like or what you have left over, great for veggies that may be a day or two old ;) As always, if you try this soup, tag.

So that is going to wrap it up for this special food loaded veggie soup recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!