Walking home one day with another mother after picking up my kids from school, thoughts of dinner started to arise. When I asked her what she was making, she told me: something very simple, vegetable soup. I am a big fan of vegetable soups and a big fan of simplicty so I asked her how she made hers, and it's true, it is so simple and so healthy that the most complicated part was to remember the list of the five veggies. After that, you just throw it all in a pot and toss in a bay leaf if you want. Great thing is that you've got five different veggies in it and you can add more or less of one or another to achieve a slightly different variation in its taste, texture, and color; my kids think they are getting a different soup when they see that it's green.
FIVE VEGGIE SOUP
• 3 zucchinis, chopped
• 2 carrots, chopped
• 1 leek, chopped
• 2 celery stalks, chopped
• 2 potatoes, medium size and chopped
• 1 bay leaf (optional)
• Salt (adjusted to taste)
• 3.5 cups water
In a large pot, add 3.5 cups of water (or about 1 litre for a thinner soup consistency) and the potatoes.
Bring it to a boil and then add the rest of the ingredients.
Cover the pot and simmer on low-medium heat until the vegetables soften.
Let it cool and then pour it into a blender to liquify.
If you need to re-heat the soup pour it back into the pot and re-heat on low heat.
I added more carrots this particular time so the soup is more orange in color.
To adjust the consistency of your soup, you can first add all the vegetables into the blender, and liquify it by gradually adding the amount of liquid left in your pot until you achieve the consistency you like.