I'm sorry in advance for my bad grammar, English is not my main language.
I used to make this soup a lot in my country because I love vegetables and they're cheap also flavorful, just remind me of my mom (I miss her so much) cause she used to make this often when I was kid. one day I made this again after a while because idk what to eat, just no appetite, but husband wanted to try and he was so happy and kept requesting me to make this for dinner lol (big surprise to me since he always eat meat)
I make one pot of soup for two people, I ate one bowl, husband ate the rest (2~3 bowl remaining), so the measurements that I wrote is based on this amount, you can always adjust it for your own liking.
P.S: I find that frozen vegetables is not ideal to make soup (except for sweet corn and peas, they're the best) since they tend to be mushy, I also compared the price with the fresh one and they're not too expensive and have quite long shelf life (im talking about potatoes, carrots and onion) so if I could suggest, its better to buy the fresh one, but the rest is up to you!
by battlexp97
2 Comments
ingredients:
– 2 whole carrots
– 1 whole russet potato
– 1/2 white onion *diced*
– 1 jalapeno (optional) *diced*
– 2 cloves of garlic *minced*
– 1/2 cup frozen peas
– 1/2 cup sweet corn
– 1 cup frozen broccoli & cauliflower
– 2 tbsp olive oil
– 1/2 cup vegetable broth (optional)
– 1 cup water
– mushroom bullion (if dont have you can use chicken bullion)
– white and black pepper
– pinch of salt
– garlic and onion powder
*for toppings I usually add fusilli, but I also add pot stickers and frozen shrimp in it since husband likes them… diced chicken breast would be nice too if you like them.*
how to make:
– peel and dice or slice the fresh vegetables (depends on your preference), then rinse them.
– put a pot on low heat, add olive oil and saute minced garlic, diced onion and diced jalapeno untill they’re soft, then add the washed potatoes and carrots on it, stir them together and cover for 1 minutes.
– add vegetable broth, water and the rest of the seasoning, stir them till half cooked.
– add the pot stickers, frozen shrimp and the rest of the frozen vegetables in it, cover again and cook till potatoes and carrots tender.
– put the fusilli at the end to avoid overcook. taste and adjust the seasoning. soup is ready to serve while its hot.
I like to eat them with my fresh white rice, sometimes I also like to grill the frozen tilapia with lemon pepper to make it abit fancy.
Looks good. I think I’ll do this this weekend.