I’ve been messing with vegetable soup recipes for awhile now, and I think I’ve finally figured it out!  Perfection in a bowl I tell you.  Not only is it easy breezy to make but it’s very low cal which makes me feel so much better when I’ve ate 4+ slices of our garlic bread.  It all balances out right?

So without further ado I give you Waiting On Martha’s Vegan Vegetable Soup and Garlic Bread (recipe below).  xoxo

I could inhale this soup!

Round Pond Garlic Olive Oil is amazing…all of their olive oils & wines are amazing!

I highly suggest dipping the garlic bread into your soup…nom nom

FOR THE SOUP…

Ingredients (I use all organic veggies, but that’s a personal preference)

2-6 cloves of garlic, finely chopped (your choice on how much garlic you use…I’m garlic obsessed)

2 cans of diced tomatoes

1 green pepper, finely chopped

1 red pepper, finely chopped

1-2 jalapenos, finely chopped (adjust for your “heat” preference)

2 bunches of green onions, finely chopped

1 bag of carrots & broccoli slaw ( if you can’t find this then finely chop 1 cup of carrots and 1 cup of broccoli)

1 bag of red cabbage slaw (if you can’t find this then finely chop 2 cups of red cabbage)

1 large jug of V8 Juice (I use the spicy hot flavor because I enjoy the “heat”)

1 Tablespoon of Curry (optional)

Salt & Pepper to taste

1-4 cups of water…see recipe below

FOR THE GARLIC BREAD…

Ingredients

1 loaf of ciabatti bread

Olive Oil (I use Round Pond’s Garlic Olive Oil)

1-6 cloves of garlic, finely chopped (again just depends on how much you like garlic)

Diced chives (optional)

LETS MAKE SOME SOUP…

1. In a large pot add all of your soup ingredients together and bring to a boil.  For the water I just add as much water needed to make the pot ALMOST full…leave enough room for it to boil

2. Boil for 15 minutes then bring to a simmer for approximately 1 hour.  Taste and stir from time to time.

3. After it’s simmered for 1 hour insert immersion blender into soup and start blending until all of your vegetables are blended making sure no large vegetable chunks are left.  A foam will appear on the top because of blending, don’t worry about it.  If you don’t have an immersion blender wait until soup cools a bit then add to a blender and slowly blend making sure it doesn’t completely liquify.

4.  While soup is cooling preheat your oven to 425 degrees.

5.  Place slices of your ciabatta bread on a sprayed cookie sheet.  Add diced garlic and chives to each slice then drizzle liberally with olive oil.

6. Place cookie sheet in the oven and bake for approximately 5 minutes then switch to broil to crisp the tops.  Just watch your bread while it’s broiling, it will likely only take 2-3 minutes to crisp and brown.  You can also do this in a toaster oven just plan on it likely taking a bit more time.