Updated: Dec 8, 2020
In the fall when the surplus of vegetables saved from the summer meets the cauliflower, cabbage and late season kale, there is a soup that takes the chill off the nose and warms the soul. The best part, this is a really difficult recipe to goof up!
The basic ingredients and steps:
Start with diced carrots, celery, onion sautéed in olive oil
Then add diced mushrooms, zucchini, green beans, peas, and okra
Diced tomatoes (I add a quart jar, or a large can of tomatoes)
Vegetable or Chicken Soup Base
Add 1 TBSP Oregano and 1 TBSP Basil, salt and pepper to taste
Simmer for 20 minutes.
Add thinly sliced and diced Cabbage, Kale and Cauliflower
Simmer all together until vegetables are tender.
Serve hot and topped with shaved parmesan cheese.
You probably noticed that I didn't include amounts of anything except for the oregano and basil. That's because it doesn't really matter. Add what you have. Add what you love. Don't have an ingredient? No sweat! Just leave it out (except for the soup stock...kinda a key ingredient.) To add a little protein, I add a serving or two of Great Northern Beans.