Lazy Day Chunky Hearty Potato Soup

Less prep work is the goal of this recipe

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Ingredients:

Gold potatoes, baby carrots, bok choy, left over pitted olives (optional), 1 bulb yellow Onions, frozen cauliflower mix, 1 tbsp ground flaxseed, salt to taste, 1 tsp curry powder, 1 tsp better than bouillon vegetable base, water, 1 tbsp extra virgin olive oil.

General rule of thumb: 

1 part carbohydrate base (rice, potatoes, pasta, etc)

To

1 part vegetables.

This way you simply eyeball the amount of veggies you need.

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Estimate 2 or 3 small potatoes per person.

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Directions:

Cut any potato that's over 4 inches in half, leave all others whole. Unpeeled is preferable.

Cut onion bulb into 6 parts

Chop bok choy into 4 inch chunks

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Throw all ingredients into pot and add  water to the level of the ingredients. Bring to a boil then reduce heat to medium and cook for 15 to 20 minutes or until potatoes are cooked to your preference. Steer occasionally. Add more salt to taste if needed, potatoes are notorious for vanishing added salt.

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Modification Ideas:

If using spinach, you may use frozen or fresh whole or cut. Best to add after cooking is complete as spinach cooks very quickly. I experimented with bok choy here simply because had some and I wanted to. You may also add chunks of cabbage, salad, mix veggies, peas, canned beans (add them whole or blended).

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The beauty of home cooking is that you can do whatever you want and use what's already in your fridge or freezer. So feel free to modify the above recipe anyway you please.