Red Veg Soup

This is an exceptionally 'veggied-out' soup for a light lunch or dinner; bright and earthy and one of those authentically healthier eats!

First, boil  three leftover chicken breastbones in a pot of water (approx. 2 quarts) to make your own chicken stock/soup base. Simmer for an hour - for a healthier soup, skim off the fatty foam. 

This will be extremely aromatic and have you salivating in minutes. If there happens to be a bit of chicken on those bones, shred off into bite-sized strips.

We continue with a wide rainbow spectrum of vegetables: cube up some carrots, zucchini, celery, and yellow squash.

Perhaps quarter a few ripe tomatoes.

What will give this soup its distinctive violet-like color is half a head of red cabbage, chopped.

Cut up a few stalks and leaves of parsley (or spinach). It will remain fresher if the plant is kept watered in a vase while refrigerated!

Combine all vegetables (carrots first for 10 mins) in your boiling chicken stock/soup and simmer at MED heat. Cook until vegetables are to your liking - shorter time means crunchier vegetables, longer time means a softer soup.

Before serving, toss in some parsley and shredded chicken from those breastbones!

To avoid salt, these substitutes work perfectly. Sprinkle at will.

 Sprightly and vibrant and easy on your tummy! All finished.

You can add some specific kid-pleasing bits (like beans or potato) or even make this a richer cheese/cream-based soup. 

Enjoy~!