Last week, I was in Las Vegas for work which basically means I’m eating out everyday (not like that). There are tons of tasty options, but so much is either fried or just decadent. Also, not going to pretend like I didn’t drink either. My sugar and salt intake was higher than the bums on the strip.
Eating healthy in Vegas is hard because there are so many tasty options, who wants to get a salad? I got a salad once and it was drenched in dressing with a side of gratuitous fake boob from the waitress. I tried to find a juice bar but by the time I found one, I had already eaten a pulled pork burrito.
So now I need to eat a bunch of vegetables and actually get some nutrients. I definitely ate enough meat, carbs, and cheese so I decided to make a big ole pot of vegetable stock. I also decided to start this at like 8 pm on a Tuesday night when I caught my second wind. Let me tell you what a great idea it is to stay up until 1 am, making soup while jet-lagged.
It wasn’t. I was tired af the next morning and snoozed my alarm for an extra hour.
1 bunch of celery, chopped
1 bunch of carrots, chopped
3 large onions, chopped
2 green peppers, chopped
2 potatoes, cubed
1 bunch fresh parsley, chopped
1 can of tomatoes
2 Tbs olive oil
3 cloves garlic, smashed
2 bay leaves
10 whole black peppercorns
12-16 cups water
When I say ‘a bunch of’, I mean buy whatever the package is. I saw a recipe for 3 pounds celery and whatever else for the other vegetables. First, I’m not the Soup Nazi. I don’t need to have exact measurements. And second, I felt like a tool googling “how much is a pound of celery”. It’s not like you can buy half a package or stand in the aisle, secretly peeling off a few stalks. So no, buy a package.
Also, get real carrots not baby carrots. This isn’t kindergarten. So leave those stubs on the shelf and get the adult-size for your adult-self.
Now for the boring part…
Cut up the veg, pour over the olive oil and mix. Put in the oven at 450*C and roast for an hour but stir every 15-20 min. Pop the canned tomatoes, parsley, garlic, peppercorns, bay leaves and salt into a stock pot with the water. When the roasted veggies are ready, put them into the pot too. Bring to a boil and then let it simmer. You’ll know it’s ready when it reduces by half and your whole house smells like vegetable soup.
You can also do this in a slow cooker (low 6-8 hours, high 3-4 hours).
Strain the liquid. The liquid on it’s own can be a base for other soups, gravies, sauces, or the liquid for risotto. I blended up half of the vegetables and added it back to the broth to thicken. You can also add the vegetables to a tomato sauce if you don’t want to waste them.
And now you have a delicious vegetable stock or soup. If you want chicken soup, check out my homemade chicken stock recipe. However, this vegetable soup was so good, my husband didn’t whine about lack of meat. I garnished with some fresh parsley, shredded cheese and chili flakes to make it look nicer since I stink at taking photos.
These are both far superior to that bs store-bought carton, especially if you’re trying to bounce back from a week in Vegas.