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–+ servings

Refrigerator Soup

Author: Pavani
Print Pin
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: soups stews
Cuisine: American
Servings: 23 serving

Ingredients

  • 3 cups Water
  • 1 Bouillon Cube (I used a no salt added-vegan bouillon)
  • 1 Zucchini - medium, chopped
  • 1 Carrot - small, finely chopped
  • 1 Onion - small, chopped
  • 2 ~ 3 cups Spinach - chopped
  • 1 ~ 2 cups Lettuce - chopped
  • 2 tbsp Polenta
  • to taste Salt Pepper &
  • Cheese - to serve (optional)
  • Butter - to serve (optional)

Instructions

  • In a medium sauce pan, bring the water to a boil. Add the bouillon cube and all the vegetables; simmer for 4~5 minutes or until the veggies are tender.
  • Stir in the polenta (or any other starch that you are using) and simmer for 3~4 minutes or until the grains are cooked.
  • Season with salt and pepper. Sprinkle cheese and stir in butter (if using) and serve hot.

Notes

I served the soup with zucchini tortilla/ omelette for a complete meal.
Lets check out what my fellow marathoners have cooked today for BM# 38.
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