Basic Vegetable Soup

basic vegetable soup


No New Year's resolutions for me in 2015. Instead, I want to keep doing things that I enjoy and do them even better. For instance, I like photography. I bought my first Nikon when I was about 20 yrs old. I always liked it as a hobby and never took any classes. Over the years I have taken thousands of pictures and my passion for it has steadily grown. I'm at the point where I want to really work on my photography and take better pictures in 2015. That is my goal and I will be practicing more this year, as well as maybe take a course.
Another goal is to go back to cooking from cookbooks. I remember when I was young I used to spend hours flipping through cookbooks and baking from them. Since the internet came along I've become a bit lazy and instead of opening a cookbook when I want to try a new recipe, I simply search for inspiration on various websites and blogs. I own over 200 cookbooks, some have amazing recipes, I should try to open a different one every week and choose a recipe to make. I will at least continue to read them as novels this year.

My blog started out as a food blog in 2006. It has evolved throughout the years. I might add more travel pictures this year because it's one of my biggest passions. I am always inspired by bloggers that also show us their amazing travels. 

Now I am sharing a Basic Vegetable Soup that I survived on in the past few weeks. I started to be very sick with a bad cold on December 26, to the point that I did not visit my family on New Year's Eve. This is a very basic soup recipe but it's delicious. It's not only good when you are sick but also when it's cold outside like today.


BASIC VEGETABLE SOUP

Ingredients:
4 cups chicken broth
4 cups water
1 onion, diced
2-3 celery ribs, diced
2-3 carrots, cut in big chunks
1 cup rutabaga, cut in big chunks
2 tsp olive oil
2 tsp butter
1 bay leaf
1 whole clove 

Directions:
1- In a large pot melt the butter with oil.
2- Add the onion, cook for 3-4 minutes on medium heat, stirring often. Add the celery, carrots, rutabaga and sauté 30 seconds.
3- Add the chicken broth, water, bay leaf, whole clove. Bring to a boil. Reduce the heat to medium-low and cook for 45 minutes.
4- Remove the big chucks of carrots and rutabaga from the pot. Mash and return in the pot.
5- Cook for another 5 minutes. Serve with parmesan cheese on top.