Monday, December 29, 2014

Reboot Soup

After all the holiday feasting, we're in need of something fresh, green and clean. Cue my reboot soup. This soup tastes like you made your own vegetable stock. But it comes together in less than 30 minutes, thanks to my go-to secret ingredient. It rescues us with a delicious balance of flavors and textures. Crisp peapods are tossed in at the last minute, remaining springtime green. Chewy elbow pasta and creamy white beans provide substance. Corn and peas lend their subtle sweetness. You know you're eating something good for you, but it doesn't feel like you've jumped on the diet wagon. It's pretty to look at too. The soup is customizable with your favorite veggies. Toss in a few chopped mushrooms if you're in the mood. It would be great with asparagus in springtime. A little grated Parmesan or gruyere cheese is a nice finishing touch. 

This weekend, my husband and I drove to a lonely Cape Ann beach with our beagle, Ellie. It was surprisingly mild and we walked and enjoyed the sunshine. The long walk and this fresh soup for lunch was just the thing.

Wishing you all peace, joy, and happiness in the New Year!    

xo ~ Jilly

Reboot Soup Recipe

Makes a Pot Full ~ About 4 Servings

Some Notes

Rapunzel No Salt Vegetable Bouillon is my go-to (secret ingredient) veggie bouillon when I don't have the will or energy to make my own stock. It's just so wonderful! I learned about it from the equally wonderful Heidi Swanson of 101 Cookbooks. I find it at Whole Foods or buy it online at Amazon. It's a lifesaver for quick veggie soups like this one. The taste is clean and pure. But you can swap it and the water for seven cups of your favorite broth or stock.

If you're going to eat this soup the next day, you can cook the pasta separately so it doesn't get mushy overnight.


  • 4 scallions, chopped
  • 2 cups of peapods or snow peas or baby spinach  
  • 1 cup of chopped carrots
  • A large handful of chopped fresh dill or basil
  • 1/2 cup of frozen corn
  • 1/2 cup of frozen peas 
  • 1 cup of small shaped pasta. I used elbows. 
  • 1 cup of white beans or chickpeas, rinsed and drained. 
  • 6 Rapunzel No Salt Vegan Bouillon Cubes or your favorite bouillon
  • 7 cups of water
  • Salt and pepper to taste
  • To Serve: Grated gruyere cheese or Parmesan 


In a large soup pot, heat the vegetable bouillon cubes with 7 cups of water. Salt and pepper to taste. Once the broth begins to simmer, add the carrots, scallions, and a bit of the chopped dill. Cook on a low simmer until the carrots have softened. Then stir in the pasta and cannellini beans. Once the pasta is almost done, toss in the frozen corn, frozen peas and the peapods. Turn off the heat. Finish with fresh dill and grated cheese (optional) and serve! Enjoy!

Happy New Year!

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