Last weekend, I made the best soup recipe.
It filled my house with the most cozy smells, made enough food to feed me for a week of lunches, and used up a bunch of veggies I had in my fridge.
Those are the factors that make it the best soup recipe in the world.
In other words, it doesn’t really matter what you put in the pot in terms of ingredients.
What matters most is that it brings you warmth and comfort.
This is the kind of recipe that doesn’t have precise measurements. It’s about what you have in the kitchen that makes the most sense to add into the soup pot.
Since I eat a vegan, gluten-free, and low FODMAP diet, there are some limitations to what I can include in my soup recipes (i.e. you won’t see garlic, onions, carrots, etc. here), but the ingredients below still made a delicious and flavorful meal.
Here are the ingredients that I happened to have on hand and that worked very well:
- a couple of chopped potatoes
- a few chopped zucchini
- a bag of frozen corn
- a bag of frozen green beans
- a can of chopped tomatoes and green chilies
- a small can of tomato sauce
- a rinsed can of chickpeas
- some dried quinoa
- some dried green lentils
- some vegan vegetable soup base flavoring (I used this one from Fody’s)
- some salt and pepper
- water to fill the pot
Once I added everything in, I brought the soup to a boil. Then I lowered the temperature to a simmer, covered the pot, and let it cook for about an hour.
This ended up giving me about 7 servings of soup, which I loved eating all week long.
I’m not sure there’s anything better than a warm lunch on a cold snowy day.
What would you include in your version of the best soup recipe in the world?
