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Hotel Veggie Soup

by Michele Pesula Kuegler | December 2nd, 2016 | Healthy Cooking, Recipes, Soups & Stews, Vegetarian
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hotel-veggie-soupAs I learned at the beginning of our hotel stay, I need to keep others’ appetites in mind when cooking. This concept doesn’t just apply to hotel cooking, so I’m not sure why I spaced it when making that first hotel meal of loaded sweet potatoes. Either way, the next meal I made was just me. My husband and I had different work demands, which required him to travel and me to be in state. With this in mind, I crafted a meal that worked for just me.

Deep into fall, I love making soups and stews to warm both house and humans. Unfortunately cooking in a microwave doesn’t allow the soup to simmer and fill the room with the delicious aromas, but it still could provide a warming, flavorful meal. Since it needed to feed only me, making it vegetarian was just fine.

Shopping for ingredients, I kept my pantry, or lack thereof, in mind. No spice rack. No real knives. Limited prep space. Even with these disadvantages, I was pretty sure I could make a decent soup. The key to this was keeping a realistic view of how much cooking I’d be doing.

To make this soup in my current setting, I made sure to do the following things:

  • Use canned tomatoes that are seasoned. Although I typically like to add my own seasoning, using pre-added seasoning is better than having none.
  • Choose veggies that cut easily, if using fresh. You don’t want to fight a carrot with a plastic knife in order to transform it into bite-sized pieces.
  • Invest in a hard cheese (pre-shredded), such as parmesan. It doesn’t have to be refrigerated and can add flavor to a number of dishes.
  • Buy a bagged green, such as kale, that can be an addition to soup and a base for salad. You now have two hotel-made dishes!

Yes, it’s another real photo of my dinner, as this dish was served in my very fancy, disposable plastic-ware.

Hotel Veggie Soup

Yields 3
An easy way to make homemade soup using only a microwave


Print

Prep Time
5 min

Cook Time
5 min

Total Time
10 min

Prep Time
5 min

Cook Time
5 min

Total Time
10 min

Ingredients
  1. 1 quart vegetable broth
  2. 14.5 oz. can basil, garlic, & oregano seasoned diced tomatoes
  3. 1 medium zucchini, diced
  4. 1/2 5-oz. bag baby spinach
  5. parmesan
Instructions
  1. Place diced zucchini in a 4-cup resealable container and cover with 1 cup broth.
  2. Microwave for approximately 3 minutes, or until zucchini is fork tender.
  3. Divide zucchini and broth among 3 4-cup resealable containers.
  4. Divide tomatoes among the 3 containers.
  5. Add baby spinach to all 3 containers.
  6. Microwave individual containers for 2-3 minutes, or until soup is hot and spinach is wilted.
  7. Add a sprinkle of parmesan to soup, and stir.
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