Some people might be getting creative in the kitchen during this quarantine, but I can’t say I’m one of them. So far I’m just wanting easy and familiar, and what’s easier and more familiar than a pot of vegetable soup you can keep in the fridge and eat all week?

Ingredients

  • 2 onions
  • 1 lb. carrots (approx 6 medium carrots)
  • 5 stalks celery
  • 2 medium-sized zucchinis
  • 1 large potato
  • 1 sweet potato
  • 1 parsnip
  • ½ bunch fresh parsley
  • Water
  • Salt

Directions

  1. Peel and dice all the vegetables and transfer to a pot. Vegetables should fill about half of the pot. Fill the rest of the pot with water and gently place the parsley on top.
  2. Bring the soup to a boil, then reduce to a simmer. Cook on a very low flame for 2 hours. Salt to taste.
  3. Stays good in the fridge for 7-10 days. For best results, just re-heat the amount you’ll be eating each time, not the whole pot.