Nothing beats a great homemade vegetable soup quick fix especially on a cold winters day. With healthy eating in vogue, this is an easy way to control the salt and nutrient intake because you decide what goes to add to the soup.
2-3 onions chopped
2-3 carrots carrots chopped
2-3 branches celery chopped
1/2 of a turnip chopped
cauliflower chopped (2-3 handfuls)
broccoli chopped (2-3 handfuls)
plus any other vegetables of your choosing.
2 tblsp herbe de provence
1 package chicken soup mix
2-3 tblsp chicken soup base powdered add more with taste test
Use a big size pot. Chop up onions and fry in frying pan until slightly translucent and add to the pot. When the onions are fried a bit in advance, the onion releases a better taste. It really does make a difference. Chop up carrots, celery, turnip, cauliflower, broccoli and any other vegetables that you like . Add everything to the pot and fill pot with cold water until water is at least 2-3 inches over the veggies. Add the package of chicken soup mix and the powdered chicken soup base and the herbes de provence. Bring the pot to a boil and then lower to a simmer for several hours. Stir occasionally. Add a lid to the pot and keep the lid cracked open a tad bit. A hour and a half into cooking, take a taste test and then if the soup tastes a bit bland, adjust by adding a little more powdered chicken soup base, only one teaspoon at a time. If you accidentally add too much and the soup tastes too salty, just add more water to even it out.
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