I also can eat a side of my favorite local vegan gluten free bread, and enjoy it since I'm having my side of vegetables. The steps are so simple to making this soup, I hardly have to write them.
-take out box full of vegetables and protein if so desired (or, if not at NYU- simply vegetables)
-tomato sauce (optional)
-toppings such as salt, ground pepper, diaya, nutritional yeast, quinoa
-simply boil all vegetables and protein until soft and mushy
-blend in a blender
-make sure to keep left overs in the refrigerator until consumption
|ignore the cereal in the top left corner! In my soup I had, chickpeas, onions, bell peppers, mushrooms, broccoli, and spinach!|
This soup is not gourmet in any sense, or spectacular. For me, it's a simple way to get my daily dose of multiple different kinds of vegetables with a little protein. It's also so simple to reheat, no need to prepare a huge thing.
Last time I made this soup, I blended it, then put it back on the stove with some quinoa. I topped it off with daiya which stretches with the soup when heated :)
hope this brings some of you back to your cheap, easy, fast college years :)