I’ve been feeling a bit run-down lately. With the flu that’s been going around the country, it’s no wonder the flu shot I got a few weeks ago isn’t helping. Time to convalesce with some homemade vegetable soup.

I’ve been wanting to start my photo-a-day project. What better way to begin than with a picture of food? Here we go…

Vegetable Soup on New Zealand tea cloth
Vegetable Soup on New Zealand tea cloth

Ingredients: 1 sweet onion chopped, 1 head of broccoli (florets needed), 2 green onions (cut into 2 inches), 1/2 package of tofu (cut into small cubes), 2 handfuls of fresh spinach, 2 Tbsp cooking oil, kosher salt, water.


  1. In a dutch oven, heat cooking oil on medium.
  2. When the oil is semi-hot, add sweet onions. Cook and stir until slightly golden and transparent. Keep stirring.
  3. Add green onions. Add a few dashes of black pepper. Cook 3-5 minutes more. Stir every once in a while.
  4. Add broccoli florets to the onion mixture.
  5. Add water up to 3/4 of the volume of the dutch oven.
  6. Cook soup on medium heat until it boils.
  7. It’s time to add salt to taste. Begin by adding 1/2 tsp of salt. Stir the soup. Then taste the soup. If the soup isn’t yet to your liking in terms of saltiness, add another 1/2 tsp. Again, taste the soup. Rinse and repeat. A little salt goes a long way, but not enough salt results in a bland soup. I added 1 to 1-1/2 tsp of salt.
  8. Once you have the taste of the broth to your liking, add the tofu to the soup. Cook another 5 minutes.
  9. Then add the spinach. Cook another 3-5 min. The soup is ready when it’s close to boiling.
  10. Serve in a bowl and finish with black pepper. I added a slice of jalapeno pepper for some extra kick.

Buon appetito!

Photo © Sophia Quach.


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