This week is a special treat for all you vegan recipe hunters! This week’s recipe is the very first one I have ever written! I wrote the following recipe for my Mother when I was at the tender age of 5. And every year for Mother’s Day I make her this very soup, well as long as we are in the same state! It is simple and she loves it (I mean she has to, she’s my Mother). So I recommend, you make this soup for your Mom, Grandma, Wife, Sister, or Friend this weekend to celebrate all the lovely mothers in our lives. And if you do not get the opportunity to make it for Mother’s Day, please try it out another time. So in honor of the lovely Mrs Williams, here is my childhood recipe. Happy Mother’s Day!

Gina’s Mother’s Day Vegetable Soupdscn53078

4 1/2 Cups Vegetable Broth
2 1/2 Cups Water
1 Large Potato
2 Stalks of Celery
2 Large Carrots
1 Large Zucchini
1/2 Large Onion
1 Clove Chopped Garlic
2 tsp Oregano
2 tsp Pepper
1 tsp Salt

In a large pot pour the vegetable broth and water in. Chop all vegetables into medium chunks, except for the onion and garlic, which should be chopped finely. Add the potatoes in and bring the pot to a boil for about 10 minutes. Lower the heat to a low setting and let simmer. Add in the carrots, zucchini, celery, and onions. Also add in the garlic, oregano, pepper, and salt. Let the soup simmer for about an hour. Feel free to add more spice to it, it it doesn’t meet your taste (especially salt and pepper). Also, garnish with fresh parsley if you choose.