Mrs. z 'S Veggie Soup
Yield: 1 extra large soup pot (at least an 8 quart pot)
Rating: 5 stars. Hearty and healthy. Easy and fast.
3 large carrots, peeled and cut into about 1 inch pieces
4 Ribs of celery, cut into about 1 inch pieces
2 medium zucchinis, washed and cut into 1 inch cubes
1/2 of a small/medium butternut squash, cut into 1 inch cubes
2 white sweet potato, peeled and cut into 1 inch cubes
2 yukon potato, peeled and cut into 1 inch cubes
1 bag frozen corn kernels (organic if possible)
1 big handful fresh cilantro, rough chop
1 tablespoon + 2 teaspoons kosher salt
Take your carrots, celery, zucchini, squash, sweet potato and regular potato and put it into your large soup pot. Fill it to just below the top with water and set the covered pot over a high flame. Bring your soup to a boil and lower the flame to medium. Simmer for one hour. Add your corn, cilantro and salt and simmer for an additional half hour. Add additional salt to taste if necessary.
I use Kosher salt (the Diamond brand only) in all of my cooking. If you use a different brand or type of salt always taste as you go when cooking with a recipe. All salts taste different and some are stronger than others. Nothing is worse than beautifully cooked food with too much salt.
This soup can not be frozen because of the potatoes. I make this soup every Thursday and it stays beautifully in the fridge for a full seven days (if it lasts that long).
Replace your corn with spaghetti squash-
Take a small spaghetti squash and slice it open onto a baking sheet. Remove the seeds and spray with oil spray and sprinkle with salt. Bake for 30 minutes uncovered at 350 degrees or until fork tender. Scoop the flesh out of one side with a fork and mix it into the soup at the same time you would add the corn. Save the other half for another time. (One option is to scoop out the other half and drizzle 1 teaspoon of maple syrup onto the flesh. Toss well and sprinkle some toasted almonds and sea salt on top. Makes a fast and tasty side dish!)