Spring Vegetable Soup [aka Spring Head-Cold Soup]

I love spring. I think it is my favorite season. Especially late spring where it is almost summer but not quite and you can start eating outside again, wear dresses and flip flops, open the windows.... Yep, I love it.

However, I do not like spring head colds...you know the kind that starts out as allergies and then turns into a full-blown head cold? Yeah....I have that. So today, this rainy spring Monday, as I sniffle my way round the house, I decided to make soup.

Spring Vegetable Soup

This is probable the easiest soup you will make....well actually most soup is pretty easy, but I promise this one you don't even measure and it takes 10 mins. I will give you a list of ingredients you can use but you can decide how much of each you're feeling that day. It's happy soup because of all the bright green veggies and the corn adds a sweetness. You could even add ravioli for a heartier bowl. 

Olive Oil

Sweet Onion

Chopped Garlic

Oregano (fresh or dried)

Carrots

Celery (especially the leafy parts)

Broccoli

Fresh Green Beans

White Corn (cut straight off the cob if you have it)

Chopped Tomatoes (canned or fresh)

Vegetable Broth

Salt & Pepper

Heat up a drizzle of olive oil and the garlic in a pot at medium heat. Add the veggies (except the tomatoes) to the pot as you chop them. Add a tiny sprinkle of salt to help the veggies "sweat" some of their liquid. Let them cook until the broccoli starts to look bright green. Add the tomatoes with their juices and the oregano and pepper. Pour in the broth. Bring to a simmer and add salt to taste. 

Serve in big bowls with crusty cheese toast and a cup of tea.

Cheers.