By Cal Orey
Summer around the Lake at Tahoe and the world is a perfect time for garden-fresh vegetable soup. Think plenty of immune system-boosting seasonal vegetables and organic vegetarian stock for a chunky semi-homemade soup. Garlic and onions, carrots and celery—and tomatoes—with plenty of whole grain pasta can make your pot of soup on the stove top a crowd pleaser in the kitchen and comfort food in your bowl on the table for lunch or dinner.
This season to keep allergies away (blame it on keeping windows open, pollen, dust and pet dander) I will continue to get 7.5 hours a night sleep, drink fortified orange juice, herbal teas, consume local raw honey—and vegetable soup that help keep watery eyes and sniffling away. Using garlic and onion paired with lots of veggies put into a big pot with store bought broth is amazing. Not only is it easy, the aroma in the home is sublime.
Fresh Anti-Allergy Summertime
Chunky Vegetable Soup
Chunky Vegetable Soup
- 1 tbs. extra virgin olive oil or European style butter
- ¼ cup yellow onion,
- 2 cloves garlic, finely chopped
- 1 carton (32 ounces) organic vegetable broth
- 2 cups mixed fresh vegetables, chopped (broccoli, cabbage, carrots, celery, green bell pepper, jicama, radish)
- 1 ½ cups uncooked whole grain rotini
- Sea Salt and freshly ground black pepper, to taste
- 1/3 cup fresh spinach, chopped
- 5 Roma tomatoes, peeled, chopped
- 1/2 cup finely shredded Parmesan cheese (garnish)
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The Healing Powers of Olive Oil, Revised and Updated
In a skillet, heat olive oil or butter over medium heat, add onion and garlic. Sauté for a few minutes. Pour into a large pot. Add broth and bring to a boil. Add vegetables. Bring to a boil again then put on low heat. In another pot boil pasta for several minutes until cooked. Add pasta and tomatoes to vegetable mixture. Stir in spinach. Simmer for about 10 minutes. Serve hot sprinkled with Parmesan cheese and slices of warm whole grain bread and butter. Serves 6. Team it with a pot of tea!
I love this soup—when I’m well or fighting seasonal sniffles. Not only is it easy to put it together, it’s easy on the eyes and palate. It’s also the time to blast soup myths: You can use fresh tomatoes; forget canned goods. Some folks say broccoli and spinach in your soup can create a bitter taste—there is none left so I disagree. Follow the store bought broth box directions and do not dilute. Add any of your favorite herbs for extra flavor. Making semi-homemade soup can be whipped up and dished up in less than 30 minutes. It’s not your mom’s soup—it’s fresh and with your stamp on it for the 21st century.