The Healthiest Vegetable Soup For Fruits and Veggies Monday

Fruits and Veggies Monday hosted by my dear friend Hive account@lenasveganliving is one of my favorite challenges that I'm taking part of for years now. It's fun to see all those vegan recipes, one better and tastier than the other. I'm not really a regular, sometimes I'm skipping weeks, months, depending on the situation. Today I'm here with a very delicious vegetable soup that is specific to this season.

I remember my mom was always going to the farmers market at the very beginning of each summer or should I say at the end of spring and buy a little bit of this, a little bit of that, five or six types of fresh vegetables of the season and make a vegetable soup. Those were delicious and I cant forget them. So I'm making those soup myself.

I wanted to use our vegetables but we're not there yet, so except for the green beans and parsley, the rest is from the grocery store, but the soup is very good.

Ingredients

4 medium size carrots,
2 medium size potatoes,
2 onions,
half cabbage,
1 cup green peas,
a handful of green beans,
two diced kohlrabi,
2 tbsp extra virgin olive oil,
2 clove garlic,
salt,
parsley.

Method

Heat the oil in a pen, add the sliced carrots and steer for a couple of minutes, till the oil turns orange.

Add the other vegetables, sliced cabbage, onions, green beans, green peas, diced potatoes and diced kohlrabi, garlic. Add salt and plenty of water to cover.

Finally add the parsley, cover with a lid and cook till all the vegetables are tender. Add more salt if needed and also you can add vinegar.

I don't know about you but I love this soup. It means spring, a new beginning. It's fresh and everything in it tastes so good. It's very different from the vegetable soups you make in the winter.

This is my entry to Hive account@lenasveganliving's Fruits and Veggies Monday challenge.

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