So this week, I've been on a little bit of a soup kick. As in, I've made so many different types of vegetable soup that I can't even keep track. But I wanted to share the best of the best, so here we are - a hearty, easy, and quick dinner that's healthy and focused on IN SEASON vegetables, which is so important to your health and the quality of the vegetables.
Lately, I've been testing different bouillons as bases for my soups and have loved the bouillons by BOU. You know how traditional bouillon is a thick paste? BOU found a way around that and created a cube that packs all of the flavor without any of the unhealthy additives. It has 30% less salt, no artificial ingredients, it's non-GMO and gluten free (what more could you ask for?).
Garlic, Onion, Bou Vegetable Bouillon, Green Onions, Brussel Sprouts, Cauliflower, Diced Red Potatoes, Carrots, Short Grain Brown Rice, Olive Oil
1. Sauté 2 cloves of garlic and 2 diced onions with olive oil in a large boiling pot.
2. Add the harder vegetables: you choose the amount vegetables! Your choice of brussel sprouts, diced red potatoes, cauliflower, carrots, and green onions - whatever your palette is comfortable with!
3. Add the Bou vegetable bouillon to boil 6 cups of water with a dash of salt. Bring the soup to a low simmer and add 2 cups of short grain brown rice.
3. Add salt and olive oil to taste when you serve!