A bowl of soup for the soul
Happy fall. This is my favourite season. The nice crisp air ( although right now it's hot out like summer), the pumpkins everywhere, leaves changing, and nice cozy drinks beside the fire.
I mean it's honestly the best season to me. You aren't too cold like in winter, and not too hot that you are able to wear cozy sweaters. Another good thing is all the nice cozy meals that are amazing during this time. One of them, is soups. Soups are such a great dish to have on those crisp nights in. Curling up to either a real fireplace, or a fake fireplace.. And in my case ( until we plug in the fake fireplace) a fire scented candle.
For today's cozy soup, I decided to try a new recipe filled with tons of veggies. I found it in my new cookbook I got for my birthday: Oh She Glows Every Day (page 143). I did do a bit of modifications ( mostly because I love cheese) and they are in the recipe I will be providing below.
I love trying new recipes out, with items you would normally buy/ eat. I think finding different ways to serve them is great, and delicious of course.
Now who's with me? Let's get our SOUP ON!!
6 Vegetable + Cheese Soup
Prep: 25 mins | Cook time: 20 minutes
First things first, let's grab those ingredients:
- 2 tablespoons extra virgin Olive oil
- 1 medium onion, chopped
- 3 minced garlic cloves
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cups of broccoli florets
- 2 cups of chopped potatoes ( can be done with sweet potatoes like the actual recipe calls for)
- 5-6 cups of vegetable broth
- 2-3 cups of shredded mozzarella
- salt and pepper to taste
- 1/4 teaspoon cayenne pepper
- white wine vinegar to taste
- garlic croutons ( if you'd like)
- toasted pumpkin seeds ( if you'd like)
Now that you have gathered the delicious items. It's time to get to soupin' :
- In a large pot, heat the oil over medium heat . Add the onion, garlic, and a couple pinches of salt and sauté for 3-4 minutes.
- Add the celery, carrots, broccoli, and potato. Continue to sauté for another 5 minutes. Stir frequently,
- Add the broth and stir. Bring the soup to a low boil. Cover and simmer over medium-low heat for 12-15 minutes, or until veggies are fork tender.
- Turn off the heat and remove lid. Allow soup to cool slightly for 5 minutes or so.
- Put soup into blender( or bullet) in batches. Add cayenne pepper and salt to each batch.
- Once all puréed, pour soup back into the pot. Reheat.
- Once hot again, add in the cheese, black pepper, and vinegar.
- Let the cheese melt in the soup while continuing to stir. Once melted, soup is done.
- Pour soup into bowls. Garnish with toasted pumpkin seeds and croutons ( if that's what you want)
Now it does make a lot of soup, so the leftovers can be stored in mason jars or Tupperware, in fridge (5-7 days) or freezer (1-2 months). And this way you can enjoy this lovely meal another day!
And there you have it! A delicious soup on a lovely brisk autumnal night, all you need is that fire by your side and you have yourself one cozy night in. I love love love the smell of campfire. It's just so welcoming and comforting to me. It's definitely one of my go-to candle scents.
If you could choose only one scent to have as a candle, what would yours be? ( I know, unrelated, but I am curious)
Leave a comment down below! As for me I am off to enjoy this lovely meal and kick up my feet after a long day.
Have a lovely evening guys!