A full serving of vegetables

Dear foodies,

There are evenings when I get back from office and am in no mood to cook anything and I blankly stare at the pantry shelves and the refrigerator trying to look for inspiration. Most days its a pasta tossed with a lots of veggies. I am really conscious about the quantity of vegetables I use on a daily basis. Since I cook only one dish per meal unlike my mom, I try and add as many as possible. I've noticed that there always has to be a red and green component; carrots, tomatoes, roasted red-peppers, sun-dried tomatoes help with the red, while peas, lima beans, edamame, capsicum, zuchini, green leafy vegetables take care of the green. Corn, chickpeas/canned beans, cauliflower and cabbage then join the party to form the final dish. I always have one from each group in my kitchen, and am trying to spread out a little since this assortment is getting a little boring now!

One such evening I did not want to eat any pasta or rice and decided on a soup. I had a couple of yellow and orange carrots and tomatoes in the fridge and a lone can of vegetable juice and capers in the pantry, so I set out making this delicious and hearty soup that tasted great even the next day with some chunky bread. My friend had bought a bunch of the vegetable juice cans and left before this lone guys turn came up, I just cannot bring myself to drink a can of vegetable juice ...no! and hence its role in the soup.

Ingredients:

• 1 cup - diced Carrots
• 1 cup - chopped tomatoes (~2-3 vine ripe tomatoes)
• 1/2 cup - Edamame
• 1 nos - medium Onion, diced
• 1 nos - large clove of Garlic, coarsely chopped
• 1 Tbsp - Capers
  
• 1 5.5oz can - Vegetable juice
• 1/2 Tbsp -Olive oil
• 1 tsp - roasted Cumin powder
• 1/2 tsp - Cayenne powder/red chilli flakes
• Salt and pepper to taste
• 1/3 cup - small pasta (optional) eg: orzo, elbow macaroni, orecchiette, pin wheels
• 1/3 cup - Lentils (optional) eg: yellow/green lentils, chickpeas, kidney beans (from Rads comment)

Method:

1. Heat oil in a saucepan on medium setting, add the garlic and let it soften for a minute, don't allow it to brown though. Next add the onions, some salt and let them cook, about 2-3mins.
2. Add chopped tomatoes, cover and cook until they soften up. 
3. Now add the vegetable juice, carrots, edamame (I added frozen ones and let them thaw directly in the soup), cumin powder and cayenne pepper. Check for seasonings and simmer until the carrots cook through. Add water only if its too thick as there is no thickening agent in this recipe.If using pasta, you can add them at this stage along with a little additional water.
   
4. Toss in the capers a few minutes before switching off the heat.
   
5. Serve warm with crusty bread or a light salad.

This soup was surprisingly warm and delicious. There is a slight heat from the cumin powder, capers and the celery in the vegetable juice which is very comforting and yet not 'spicy'. The soup is a little chunky and the edamame holds a little bite even after being cooked. I did not add pasta to it the first time I made it, but a bowl of soup was filling enough for dinner. The excuse for using up that can of juice turned out to be such a delicious one, I am definitely holding onto this idea. You can go ahead and add any combo of veggies you have at home, this recipe is perfect for the day you decide to clean up that crisper full of odd numbered veggies.

Enjoy your day!