Enjoy this quick soup for two on a night you don’t want to spend in the kitchen, but aren’t in the mood for frozen or canned foods. The recipe makes two servings – perfect for you and a friend, or you can have a second bowl!
Though the recipe is straightforward and simple, it’s loaded with nutrients! A classic garden soup, it’s full of onions, potato, carrots and zucchini, along with garlic, thyme and celery seeds. And vegetable broth! The soup comes together quickly, too, with a short cooking time of 20 minutes.
I recommend using Yukon gold potatoes for this soup – they are a little more dense and hold together well in soups. But, any potato will work. Your cooking time may vary with other types of potatoes, though. You can also use any variety of onion you have on hand instead of the green onions. I recommend yellow onion as a substitute, for its milder flavor.
This soup will also make a nice, fresh work lunch. This is an easy soup to make up the night before (let it simmer while you watch TV) and take for lunch the next two days. Or double it and have a healthy soup lunch all week!
You might want to try making your own homemade croutons. We make a big baking sheet of them when we have bread that is going stale, then put them in a sealed baggie or other airtight container in the pantry. You can season them any way you like and they keep forever!
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