1/2 of red onion: chopped
1 white onion: diced
2 small potatoes: chopped into small chunks
2 cups of corn (500 ml)
1 cup of mixed soup beans (250 ml)
2 large carrots: sliced into chunks
1/2 a cup of wild rice (125 ml)
1/2 a cup of cauliflower (125 ml)
1/2 a cup of broccoli (125 ml)
2 stalks of celery: finely sliced
a dozen cherry tomatoes, cut in half
4 - 6 cups of broth (homemade or vegan instant)
3 cloves of garlic: diced, NOT minced
red pepper flakes, thyme and parsley to taste
In a pot, pour enough olive oil so the garlic and onion does not stick and heat up.
Add diced garlic and onion, saute until onion is translucent.
Add four cups of broth, thyme, parsley and red pepper flakes to the pot and bring to a low boil.
Add veggies and more of the broth (depends on how thick you want the soup).
I usually let this simmer for about an hour so all of the flavors mix well. I like to serve this with toasted pita bread or some croutons on top. Mmmm!
I bet this will be good in a slow cooker, but I have not tried it yet.
Once I started to pack this in my lunch at school (my uni-cafeteria does not serve vegan options), everyone wanted a taste - so at lunch pack extra!