gran’s veggie soup

It's Vegan MoFo, bitches!

It got cold as #*&$ all of a sudden here in Chicago. Like, it was 80 degrees one day and 54 the next. It sucks. So when that happens, of course you’re gonna make soup! I just wanted a nice simple vegetable soup without anything complicated. Something like you’d get out of a can, except obviously way more delicious. You can make changes, you could do miso instead of salt, stuff like that, but this is meant to be your grandma’s soup! When I had leftovers for today’s lunch, I threw in a bunch of leftover rice from another day, and I can highly suggest adding it to the recipe, you’ll just have to up your water, obviously. Or make it separately and throw it in at the end, whatever, however you wanna do.

Gran’s Veggie Soup


-2 tbsp olive oil
-1 onion, sliced
-1 jalapeno, sliced
-2 carrots, sliced
-3 stalks celery, sliced
-4-5 cloves garlic, minced
-1 zucchini, cubed
-2 large potatoes, cubed
-7 c vegetable stock

to do

1. Put the olive oil in a large stockpot over medium heat, then add the onion and jalapeno. Cook for about 5 minutes, until the onions are starting to get a tiny bit translucent.

2. Add in the carrots, celery, and garlic, and keep cooking until the onions are nice and see through. Stir occasionally so you don’t burn that garlic.

3. Add in the zucchini for the last couple minutes of sauteeing.

4. Add the stock and the potatoes, bring to a boil, and simmer until the potatoes are soft [but not mush].

5. Salt to taste.


About wee forks

We like tricking people into eating delicious food that just happens to be vegan. We also like tiny little forks. They make us feel like giants. We also like using the royal we, it would seem... View all posts by wee forks

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