Flex Veg Soup

I am all about options and using what is in the fridge up. Add ingredients to your taste and preferences. I really measure nothing, so just add what your family likes. I add the oil on a low eat and start adding ingredients as I chop them.

GF/ V

2 tbsp olive oil

1 medium onion, diced

3 carrots, diced

2 potatoes, diced

2 sweet potatoes, diced

3 cloves garlic, minced

2 tsp, dried thyme

2 tsp, dried rosemary

2 tsp, dried oregano

*** I seriously just use my hand and eyeball this

6-8 c vegetable broth, use what you have

*** I always seem to have a 1/2 carton of broth in my fridge

1 cup lentils

1 cup frozen peas

Salt/ Pepper to taste

options

1/4 tsp smoked paprika

1/4 tsp red pepper flakes

2 tbsp arrow root powder or corn startch

1/4c coconut milk if want it creamy

1 cup finely chopped hearty greens like swiss chard

*** My kids will not eat this if I add it, so I usually throw it at the bottom of my bowl and leave it out of theirs.

1. Heat oil over medium/ low heat. Add onions and then the rest of the ingredients as you go. (Carrots, potatoes, celery, garlic, herbs, lentils) Saute for a few minutes.

2. Add vegetable broth. Bring to boil and reduce heat. Add arrow root/cornstarch if using. Cook 15 minutes

3. Add Peas cook for 15 more minutes or until Veggies are tender. I actually leave some frozen peas and then put them in the kid’s bowls so their soup cools off.

4. If adding… add coconut milk.

5. Taste and adjust seasoning.

My daughter has a whole slew of allergies and sensitivities. It can be hard to find recipes without tomatoes and dairy and and and. This one is super flexible. Just add whatever you have in your fridge and more of what you and your family like. I love this for leftovers to have on hand for the week or freeze for when life happens and making dinner goes out the window.

This recipe was adapted from Ela Vegan. You can find the original recipe here.