Alphabet Vegetable Soup
Serves: 6–8 | Prep time: 30 minutes | Start to finish: 1 hour
- 2–3 onions, roughly cut
- 2 celery stalks, sliced
- 2–4 cloves garlic, minced
- 1 Tbsp. salt
- 2 Tbsp. olive oil
- 1∕4 cup fresh parsley, or 2 Tbsp. dried parsley
- 1∕2 tsp. turmeric
- 8–10 cups sliced or chopped vegetables of choice (carrots, celery, potatoes, and so on)
- 4–6 fresh sage leaves or 1 tsp. dried sage
- 2–3 bay leaves honey, to taste
- 1 zucchini (for alphabet letters), optional
This is the classic plant-based version of chicken noodle soup. My children love to cool this soup by adding frozen peas. Steam fry (in 1∕4 cup water) or sauté onions, celery, garlic, and salt in olive oil until onions are translucent, 5–7 minutes. Transfer onion sauté to blender. Add 2 cups water, parsley, and turmeric. Process until smooth. Return stock to the pot. Add 4–6 additional cups water (less for a thicker broth, more for a thinner), prepared vegetables of choice, sage, and bay leaves to the pot. Bring to a boil. Turn heat down and simmer until vegetables are tender, 10–15 minutes.
Optional Alphabet Letters
While soup is simmering, make alphabet letters by thinly slicing zucchini in rounds. With small 1inch cookie cutter shapes or alphabet letters, cut into each zucchini round. Place on a tray and set aside. Use either or both the alphabet letters and shadow cut. Five minutes before serving, add shapes or alphabet letters to the soup to cook. Salt and pepper soup broth to taste (it will need more salt). If the variety of chosen vegetables leave the soup slightly bitter, add honey 1 teaspoon at a time to reach desired balance. Remove sage and bay leaves. Serve immediately. If not serving immediately, reserve cut letters for when soup is reheated.