Enjoy a big bowl of Grandma’s Vegetable Soup. This recipe is courtesy of my friend, Tiffani.
My grandmother, Jo, fled to the USA, because of the war, as a displaced person in 1950. I learned my skill of showing love through food from her. Because she was born and raised in Poland the heart of her cooking was Polish.
She married a Hungarian, so there were a lot of food influences that were Hungarian in her kitchen as well. She was an amazing cook. Her go-to herb was always dill, because she was Polish. One of my favorite dishes she made was her veggie soup.
The key to her soup is including a lot of fresh dill and cauliflower. To this day when I smell it cooking on the stove, I have flashbacks of her kitchen and her standing over the stove.
I am so grateful I am able to share a lot of her recipes with my family. Now I am sharing it with you.
My grandmother was a pistol, and she would always ‘I tell you the truth to your face’ with a heavy polish accent. I miss her dearly.
Grandma Jo’s Vegetable Soup
This veggie soup is:
- simple to make
- 100% plant-based
The thing about grandma’s vegetable soup is that she never shared a specific amount of each ingredient. She just put the recipe together by memory.
I wrote down the ingredients as she was making it one time, but have found that this recipe is hard to mess up.
Veggie Soup Ingredients
For this recipe, you need:
- frozen mixed vegetables
- fresh or frozen cauliflower
- one can of tomatoes
- vegetable broth
- fresh dill
- salt & pepper
- a bay leaf
Sometimes the frozen vegetables that I have on hand vary, but the overall taste basically the same each time. My daughter and I love the frozen vegetable mix with okra in it.
I like to add zucchini, chayote, or other seasonal vegetables from time to time. Like mentioned above, it is hard to screw up this this soup. Unless you add too much dill!
How to Make Vegetable Soup with Frozen Vegetables
Preparation of this soup is very easy!
- chop the fresh vegetables
- place all of the ingredients in a pot
- cook until vegetables are tender
Thanks to Tiff for sharing this naturally vegan soup recipe. Read all about my weight loss from switching to a plant-based vegan diet.
Do you have a special recipe like this that was passed down from a special family member?
- 1 onion
- 2-3 carrots
- 2-3 stalks of celery
- 1-2 potatoes
- 1 head of cauliflower
- 1 package of frozen mixed vegetables
- 1 can of tomatoes
- 6 cups of vegetable broth
- 2-3 tablespoons of fresh dill
- salt & pepper to taste
- optional: bay leaf
- Dice the onion, carrot, celery, and potato
- Chop the cauliflower if using fresh
- Combine all the ingredients in a soup pot
- Bring to a boil
- Turn heat down and simmer for until vegetables are tender.
One package of frozen cauliflower can be substituted for a fresh head.
Add zucchini, chayote, or other seasonal vegetables.
Amount Per Serving: Calories: 106Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 614mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 4g