Mark Bittman recently wrote a piece for Time magazine about the importance of cooking at home and the value of eating real food (versus fast food) while acknowledging that busy schedules make this challenging. He pointed out that most of us don't eat our veggies (or nearly enough) and I slunk down in my chair – guilty as charged. But he also offered a quick and easy solution – one that is affordable, portable, freezable, reheatable and delicious. Bittman's vegetable soup involves barely any slicing or dicing; add a baguette, cheese, salami and sliced apple, and you have a meal to make you sit up nice and tall. Here is my adaptation.
1/4 cup of olive oil
Large onion, diced
Salt and pepper
2 cloves garlic, minced
8 cups of frozen vegetables
6 cups of chicken or vegetable stock
In a large pot add 1/4 cup olive oil and heat on medium-high. Add a large diced onion and season lightly with salt and pepper. Cook for 3-5 minutes until the onion softens and then add 2 cloves minced garlic and cook, stirring occasionally 2-3 minutes until fragrant.
To the pot you add 8 cups of chopped frozen veggies. Buy a variety (I used a medley veggie pack and a pack of edamame, use whatever your family likes). Start adding the veggies a bit at a time until they thaw (start with the firm, longest-cooking ones) and allow to soften.
Continue to cook and stir until the veggies start to brown a little (this adds flavour) and then add 6 cups chicken or vegetable stock. Bring the soup to a boil, then reduce to a simmer until the veggies are tender. Season and serve or refrigerate and heat up later.