Warming your body, mind and soul this season

by Jessica Caracciolo

Vegan Vegetable Soup

Ingredients:

• 1 stalk organic celery with leaves
• 2-3 medium size organic carrots
  
• 1/2 –  8-12 oz bag frozen organic peas
• 2-3 tablespoons extra-virgin olive oil
• 1/2 medium yellow onion
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt
• Pepper
• 2 1/2 – 32oz containers Vegetable Stock
• Quick Cook Rice or gluten free pasta (par cooked)

Preparation:

1. Dice 1/2 medium size yellow onion, carrots and cel
2. ery- keeping them separate. You will be using the celery leaves too from the top of the stalk.
3. Par-cook your rice or gluten free pasta 1/2-3/4 doneness and set aside.
4. Pour 1-2 tbsp extra virgin olive oil in a medium size sauce pan.
5. Pour your diced onions into the pan on low heat and cook until onions are almost clear. Half way through onions cooking, add in the celery and carrots. Cook part way, stirring occasionally and then add in the frozen peas. Stir thoroughly to coat everything evenly. Your celery leaves should be put in now (for flavor). Let it all cook on low heat until peas are mostly thawed. Season with salt and pepper to taste.
6. Next, add in vegetable stock. Stir and change the heat setting from low to high heat.
7. Season with salt, pepper, onion powder, and garlic powder.
8. Bring to a boil. Then lower heat to medium-low while stirring.
9. Let reduce for about 5-10 minutes
10. Add in rice or gluten free pasta. Let simmer on medium-high heat for 10-20 minutes. Season again with salt and pepper to taste.
11. Serve immediately or let cool and store.

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