Thursday, February 11, 2021

The Domestic Geek's Hearty Vegetable Soup | Healthy + Nutritious + Easy Recipe

This is the time of year when all I want to do is eat comfort food, like: pasta, bread, cheese, and soup.

Oh my god, I love SOUP - the smell, the taste, the texture!

And I have to say that I eat a lot of soup during the autumn and winter months because I make big batches so that I can enjoy them for several days.

As you know from the graphic on my blog sidebar, I am a foodie fan of, The Domestic Geek (Sara Lynn Cauchon), who hails from Canada.

I started following her YouTube channel last summer, where I discovered some amazing summery food recipes that included salads, sandwiches, and dinner meals. I would literally watch her videos; jot down all the ingredients from certain recipes; run to Trader Joe's, and then run home and prepare them. And I did the same thing in the fall and winter.

What I really like about her recipes is that they are fast, uncomplicated, and health-conscious. She shares all sorts of recipes that include vegetarian, non-vegetarian, gluten-free, and vegan. There is something for everyone. She also shares delicious dessert and smoothie recipes.  

Today I would like to share a recipe that I have made twice because it was THAT good.

Hearty Vegetable Soup

Here is Sara in her kitchen as she prepares the soup.

She's delightful! Warm, witty, and so down-to-earth. She is currently pregnant with her second child and I am so happy for her. 

Recipe:

SERVINGS: 6

CALORIES: 220

PREP: 10 minutes

COOK: 40 minutes

*NUT-FREE, GLUTEN-FREE, EGG-FREE

INGREDIENTS:

1 tbsp oil

1 yellow onion, diced

2 celery ribs, sliced

2 carrots, peeled and sliced

1 red bell pepper, diced

2 garlic cloves, minced

1 tbsp Italian seasoning

119-oz can chickpeas, drained and rinsed

119-oz can fire-roasted tomatoes

4 cups chicken broth

1 Parmesan cheese rind

3 cups green kale, chopped

1 cup frozen green peas

1/4 cup freshly grated Parmesan cheese

Salt and pepper to taste

DIRECTIONS:

In a Dutch oven or pot, heat the oil over medium-high heat. Add the onion, celery, carrots, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the garlic and Italian seasoning and cook, stirring, until they are fragrant, about 30 seconds. Add the chickpeas, fire-roasted tomatoes, and broth. Add the Parmesan cheese rind and bring the soup to a boil. Reduce the heat to medium-low and cover the pot. Continue to cook until the vegetables are tender and the flavors have concentrated, about 20 to 30 minutes.

Remove and discard the Parmesan rind. Stir in the kale and peas. Season with salt and pepper to taste. Continue to cook until the kale is bright green and wilted, about 2 to 3 minutes.

Serve immediately topped with some freshly grated Parmesan cheese or store in the refrigerator for up to 5 days.

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I altered two ingredients in this recipe. I didn't use onion, because you all know why. And I also didn't add peas the first time I made this. I really love peas, however, I forgot to get them when I went to Trader Joe's.

Chef Ron-zoni

Here are a few photographs of my own soup stewing on the stove... 

With some nice hot crusty bread (the second time I made this soup, I lightly toasted the bread in olive oil, garlic, and fresh sage)...

Topped with shavings of Parmesan, Romano, Asiago cheese...

I have to say, it was beyond delicious. And even more delicious the following day.

So if you're anything like me and have a passion for soup, I highly recommend this recipe. It just hits the spot. Particularly on a cold, cozy, wintery weekend.   

Bon appetit, everyone! 💗

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Places you can find The Domestic Geek

-YouTube (the link to this particular soup recipe)

-Instagram

-Healthy Meal Plans

-Pinterest