I have been embracing soup this winter, and one of the easiest things I do is make what I call my left-over vegetable soup.
Just saute about half an onion and a few cloves of garlic in a little bit of olive oil. Add a pinch of salt. I don't know exactly how long I saute for, but usually while I cut up veggies. For this soup I had carrots (about 4, medium sized)and broccoli (a little more than one head), since carrots take a little longer to get soft I threw them in the pan while I chopped up the broccoli. Tossed the broccoli and carrots about until the broccoli was bright green, about two minutes, then added two cups of veggie broth (this makes a thick soup, and you could add as much as 4 cups) Bring to a boil, turn heat down to low, cover and simmer for about 5 min. (I always just test the veggies by taking some out with a fork and tasting to make sure they are tender, but not overcooked) My son will only eat soup if it is pureed so I keep an immersion blender about, which is perfect for this task. Salt and pepper to taste.
I added some sharp cheddar and a piece of whole-grain toast. Probably could have added a little more protein, white-beans maybe? but B and I enjoyed our warm dinner.
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