Food, Inc. – vegetable soup

Food, Inc. has brought food consciousness in the U.S. to a whole new level. The movie was groundbreaking because it was the first enviro-food film to be screened at major movie theaters across the country. An unflattering look inside America’s corporate controlled food industry.

A glance to springboard to exploring where the food we purchase at the grocery store really comes from, and what it means for the health of future generations. By exposing the comfortable relationships between business and government, Kenner gradually shines light on the dark underbelly of the American food industry. The USDA and FDA are supposed to protect the public, so why is it that both government regulatory agencies have been complicit in allowing corporations to put profit ahead of consumer health, the American farmer, worker safety, and even the environment? As chicken breasts get bigger and tomatoes are genetically engineered not to go bad, 73,000 Americans fall ill from powerful new strains of E. coli every year, obesity levels are skyrocketing, and adult diabetes has reached epidemic proportions. Perhaps if the general public knew how corporations use exploited laws and subsidies to create powerful monopolies, the outrage would be enough to make us think more carefully about the food we put into our bodies.

Rewind your thought process and think, what your grandparents used to eat for their dinner? Can you have even half of that healthy food? I’m sure answer is No. Still we choose pizza over vegetables. After watching this movie you will surely think about this issue and say goodbye to factory farms and switch to pure vegetables near us. Eat well. Live better should be our motto. Let’s start today and taste some healthy vegetable soup. Here comes the recipe.


  • 4 Tbsp butter
  • 1 yellow onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 large carrot, chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon yellow mustard seed
  • 2 cloves garlic, minced
  • 2 lbs potatoes, peeled, quartered, cut into 1/2-inch slices
  • 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option)
  • 2 cups water
  • 2 cups roughly chopped cauliflower florets (about 1/2 a head)
  • 1 1/2 teaspoons salt (more to taste)
  • 1 cup corn kernels (frozen is fine)
  • 2 small yellow summer squash, roughly chopped
  • 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish


1 In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.

3 Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender (or a regular blender) to puree about half of the soup. Adjust seasonings.

Garnish with chopped cilantro. Healthy and tasty soup is ready to sip.



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