Daily Vegan Lunch for 14 September: Summer Squash Soup with Macaroni

INGREDIENTS:

1 Tablespoon oil

1.5 cups onion, chopped

1 summer squash, chopped

1 carrot, peeled and chopped

1 potato, peeled and chopped

2 legs celery, chopped

6 cups vegetable broth or 2 broth cubes plus 6 cups water

2 tomatoes, blended in blender

Salt to taste

1 cup elbow macaroni (I used organic whole wheat elbows)

DIRECTIONS:

In the bottom of a large stockpot, fry onions in oil on medium-high heat until translucent.  Add 6 cups water or water & broth cubes.  Turn heat to high.  Add vegetables and tomatoes and let everything come to a boil, about 10 minutes.  Once it does, turn heat to medium-high and simmer.  How fast it cooks will depend on how small you cut your veggies, this is why I tend to cut my veggies very small.  Add macaroni.  Soup is done when macaroni is tender, about 10 more minutes.