Or the story of how I ended up making soup on a hot summer day…
The warm weather streak has continued here in Vancouver, which made the Canada Day long weekend extra spectacular. We managed to see the fire works on Saturday night, got out to a farmers’ market on Sunday and went on a bike ride around Stanley Park and the Sea Wall on Monday.
I guess I was having too much, as I managed to catch the dreaded summer cold. I think summer colds are worse than regular colds (except maybe vacation colds, those are pretty shitty). It started with a sore throat that peaked on Wednesday. It’s thankfully now turned into the sniffles – so I’m on the mend!
My sore throat made it difficult to want to eat – mostly because I didn’t feel like swallowing anything. By Wednesday I was pretty tired, and feeling a little weak. I needed to eat something nutritious and easy to swallow, which basically means soup. It was quite warm out, in the high twenties and I had a slight fever. Hot soup would do wonders to soothe my throat, but the rest of me wasn’t too sure what about this idea.
I had a lot of vegetables from the farmers’ market that I needed to use up as well. I tried to keep the cooking time to a minimum, so the veggies are cooked but still have a bit of bite to them; this also helped keep the house cool. Oh, and it meant I would only need to focus my energy for like 30 minutes.
I think you could easily swap out the veggies for what you have handy in your fridge, pantry and freezer. This soup would be great on a rainy summer day, and makes for a nice light supper. Even in warmer weather – the idea sounded crazy to me too, but DH assured me enjoyed the soup, even on the hot summer day.
I served this with a dollop of pesto on top, and some garlic toast on the side (I had to please DH’s taste buds, even if mine weren’t functional).
To make my Summer Veggie Soup, you will need…
- 2 tsp of vegetable oil
- 1 medium onion, diced
- 3 stalks of celery, diced
- 2 large carrots, diced – peeling the carrots was not high on my priority list; go ahead and do so if you like though!
- 2 cloves of garlic, minced
- 1 can of white kidney beans, drained and rinsed
- 1 large zucchini, seeded and diced – seeding the zucchini wasn’t high on priority list either, but I would recommend it (the seeded bits get mushy quickly)
- 1 cup of frozen corn kernels – you can use fresh if you have
- 8 cups of chicken broth* – I used store bought
- 2 tsp of dried basil
- 2 tsp of dried oregano
- 2 tsp of dried parsley
- 1 tsp of chili flakes – I was hoping the spicy chilies would kick the cold out of me
- 1 cup of cherry tomatoes, halved
- salt and pepper, to taste
- In a large stock pot, heat the vegetable oil over medium high heat. Add the onion, celery and carrots. Cook the veggies until they start to soften, and the onion becomes translucent. Around 5 minutes.
- Add in the garlic and cook for another minute or so.
- Add in the kidney beans, zucchini and corn. Cook for another minute or so.
- Add in the broth until the veggies are covered, this took about 8 cups for me. Add in the basil, oregano and parsley.
- Bring the soup up to a boil and then turn the heat down to low. Let the soup simmer for 15 minutes. You want the flavours to blend nicely, but the vegetables shouldn’t be overcooked and mushy.
- Once it’s done, let the soup cool off a little bit. Before you are ready to serve the soup, add in the cherry tomatoes. ** And top with whatever you like!
* If you want to keep this recipe vegan, use vegetable broth instead of chicken broth. I used chicken broth, since it’s what I had in the house. Also, there was have been studies done about the healing powers of chicken noodle soup.
** I really dislike the texture of chucks of cooked tomato, so I added the cherry tomatoes in once I had the soup spooned out into our bowls.
*** This soup is great the next day as leftovers or can easily be frozen! If you want to freeze leftovers, I would recommend only adding in the cherry tomatoes to each serving before eating it. Otherwise their texture will change once their frozen.