Grimace’s Vegetable Soup

Okay you got me – it’s not actually Grimace’s vegetable soup recipe but it certainly is the same color!  This was a concoction Bryan, my boyfriend, I put together (a pretty standard combination) when we were both feeling incredibly under the weather.  I was not too hungry, neither was he, but we couldn’t seem to put our spoons down!  With little to no spices - you’re welcome to add your own! – this soup is still incredibly delicious!  Depending on the size of your pot you’ll have to choose the amount of vegetables, I have a fairly large one that is about 7 inches in height and 7-8 inches in diameter so you’ll have to gauge and play around with it!  Let’s get to it…

~5 Carrots of all colors!  Get some purple ones this is where the color comes from!!
~2 Medium Sweet onionsScreen Shot 2013-11-01 at 1.53.30 PM
~ 5 Small Yellow Potatoes
~6 Celery Stalks (that’s 6 celery ribs for you vegetable anatomists!)
~4-6 Roma Tomatoes
1/2 Bag of Organic Spinach (baby or full spinach, I used baby!)
1 Medium Zucchini (yellow or green)
2 Containers of Costco’s Organic Chicken Broth matched with equal parts of water
A little bit of olive oil to sauté the onions at the start!

Shall we?
1) Chop up all of the vegetables.  This will save time when having to add them at different times during the cooking process.  I love to coarsely dice my onions, tomatoes, and zucchini.  I cut my celery ribs in half lengthwise then cut them about 0.5cm thick.  Some ribs I actually cut like I’m going to dip them and throw them in – they are delicious when they’ve softened and you can eat them apart from the soup!  As for those crazy-colored carrots?  Chop them up however you feel, I enjoyed them in rounds in this soup, cut about 0.5cm thick.  The potatoes I cut in half, then I cut down them in lines and dice them up.  Some were decently large pieces but all softened up!
2) Put a bit of olive oil in the bottom of your large cooking pot and turn that heat up – medium high!  Let it heat up a little bit then throw in your chopped onions, celery, and carrots.
3) Let them sweat!  As they start to soften and sizzle (the onions will start to sweat…I did too with all the heat in the kitchen!), throw in your potatoes
4) Now stir this up until everything starts to take a nice purple color (provided you did find the purple carrots!) and add in the zucchini
5) From here I really only let this cook for a few more minutes until I put in the organic chicken broth and water and then brought everything to a boil.  Once it’s brought to a boil be sure to lower the temperature to low and cover it – let everything simmer at this point.  It’s smelling delicious, isn’t it?!
6) Yes, I’m well aware you did not put the spinach and tomatoes in… am I playing tricks on you?  Nope!  Let the soup cook for about 10 minutes and then throw in your tomatoes! 
7) Are you getting antsy?  Let this simmer for another 10 minutes or so and now do it – throw in the spinach!!! Stir it in, I dare you to try but most just floats back up to the top (for now).  It will start to incorporate itself as it cooks, don’t worry!
8) Typically I will let this cook for another half hour but just open it up and have a taste and see if your vegetables have softened.  I seasoned mine with some fresh black pepper and some Himalayan rock salt.  I usually put more spices in soups but to be honest, this was perfectly simple.  Just how I like things.

This recipe for me was free of: Gluten, Soy, Dairy

So tell me, did you add spices to your version?  What did you like about the recipe (or did you modify it to suit your needs)?  Post a comment below, I’d love to hear from you!