I'm the cook in the house.
I grew up in a family where my parents both cooked pretty equally until us kids were of age to take the reins. It's a different experience for me to be in a one-chef house, so we try to share the load as best as possible. My significant other isn't quite a fan of cooking, and he's happy with pasta and frozen veggies, but in an effort to pull his weight in the frugally nutritious kitchen, he's started making some easy and simple dishes that won't make a newbie's brain explode!
This Vegetarian Alphabet soup is the result of one chilly afternoon when I was a little under the weather:
Me: "I don't feel well, if I write down instructions, will you make some soup?"
Zac: "...sure. Will you be here while I make it in case I have questions?"
Me: "Of course."
Zac: "Deal."
And hence, the makings of a second chef in the house. Whatever your culinary skills may be, don't be afraid to enter the kitchen! If you can work the stove, you can cook healthy and nutritious meals for you and your family. I strive to keep the recipes very simple, because nobody really wants to spend 4 hours in the kitchen and just 4 minutes eating! I really hope that whatever your kitchen-knowledge might be, that you can enter the kitchen without fear!
Veggie Alphabet Soup
Ingredients
- 6 cups vegetable broth look for low-sodium, make from bouillion cubes, or substitute with chicken broth
- ½ package whole wheat alphabet pasta orzo or any other small pasta works fine here
- 1 medium carrot
- ½ medium onion
- 1-2 bunches spinach
- ½ tablespoon olive oil
- ½ tablespoon oregano
- black pepper
- Optional: ½ bell pepper ¼ teaspoon cumin, chili flakes, or
Instructions
- First things first, wash and rinse all vegetables. Chop onions (and bell pepper) into chunks, and sauté in about ½ a tablespoon of olive oil. Let sauté, stirring as necessary until onions are translucent, about 5 minutes.
- Meanwhile, chop your carrots into small chunks.
- When the onions are translucent, add broth, carrots, and oregano to the pot, bring to a boil. Once boiling, add the pasta, and any optional seasonings you want, then cook until pasta is done, another 5 minutes or so.
- Chop your spinach into strips, and then into chunks. (Or use baby spinach.) When the pasta is cooked completely, stir in the spinach and remove from heat. Voila! Time to serve!
- *I recommend making your own vegetable broth and storing it in the freezer for times like these. Store-bought broth and bouillon cubes work well too, but watch out because they’re often very high in sodium, and bouillon often has MSG.
Nutrition
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