I love vegetables. I really do. I try to eat them at every meal. But you know what? Sometimes salads get boring. Sometimes I get tired of crunching through a plate of greens or raw veggies like a rabbit. And so, every once in a while, I need to do something different like a stir-fry or a veggie-heavy quiche. I have also found that I like to have something warm around lunch time, but rarely feel like "cooking" in the middle of the day. I love soup, but don't care to buy pre-made soups, due in part to expense, processing, and, in the case of canned soups, the BPA that is released from the can lining into the soup itself.
I have been using this relatively easy method for making a creamy, veggie-rich soup when needed. It stores and reheats well. It's a great way to get 3 or 4 servings of vegetables without eating 3 or 4 cups of greens which, every once in a while, is a nice alternative. The best part is you can throw in any vegetables you have hanging around that you need to use up. So far, I have used the following (sometimes all in the same pot): tomatoes, zucchini, onions, broccoli, white cabbage, white potatoes, sweet potatoes, summer squash, spinach, red pepper...you get the idea. My inspiration for this came from a desire to make a lentil-free, lower-carb version of Turkish red lentil soup, which I blogged a recipe for a few months ago. I find this soup to be equally satisfying. It requires a food processor or blender, and I haven't tried it, but I imagine an immersion blender would work, as well. You can easily play around with seasonings - ginger and cinnamon, or curry powder and cumin, or oregano and basil. I use a splash of milk or cream at the end to add a little extra creaminess, but this could be skipped altogether or substituted for with coconut milk/cream. In terms of broth options, I use bone broth if I have a batch available, but generally I only use water, butter, and salt. I am not a fan of any form of bouillon, as most brands contain MSG or other sketchy additives/flavorings. Keep in mind that food packages can list "natural flavorings" on their ingredient list to refer to MSG. Ingredients 4 cups of chopped vegetables 2 Tbsp butter 2 Tbsp olive oil 1/2 tsp salt 1 tsp minced garlic black pepper Other seasonings as desired 4 cups water or broth 1. Melt butter and olive oil in a sauce pan over medium heat. Add vegetables and seasonings. Cook gently for 5 minutes. 2. Meanwhile, heat 4 cups of water in kettle to boiling. 3. After cooking for 5 minutes, add boiling water. Allow veggies to simmer for 10-15 minutes, or until the toughest vegetable (often carrots) are tender when pierced with a fork. 4. Pour entire mixture into blender or food processor. If desired, add a splash of milk or cream for extra creaminess. Blend until smooth. Ready to serve or store.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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