This universal recipe makes creamy, healthy vegetable soups, without the cream, in under an hour.
Making soup is neither complicated nor time consuming. Soup making is a time trusted method for using every part of your protein and vegetable, snout to tail and root to stem. Traditional cooks don’t discard vegetable greens, carrot peels or chicken bones; they toss them into a pot with aromatics and spices, making a tasty, nutrient-dense broth. Bone Broth, a nutritional super star, is literally the broth made from hours of simmering bones to release their medicinal goodness.
At the end of every week, I take the remaining vegetables hanging around in my vegetable bin and whip up a pot of this simple soup. If I happen to have roasted a chicken, I will actually simmer the picked over bones with some veggies and make my own stock. What makes this recipe indispensable is how easy it is to keep the basic ingredients on hand. From start to finish, you can make a pot of Super Vegetable Soup in under an hour.
This recipe will help save you time and money by using all the produce that you buy and turning it into easy weekday lunches or dinners. I usually have enough to freeze a bit for a future meal. You can use one type of vegetable, like cauliflower or zucchini, or a combination of veggies, depending on what you have.
The herbs and spices you use can be favorite seasonings, or adventurous new flavors that add a nutritional boost. I happen to love curry for its distinctive taste, and because it packs a medicinal punch. The yellow color in curry is from turmeric, a powerful antioxidant and anti-inflammatory spice worth adding to your diet.
I like to think of these creamy style soups as a warm smoothies. I store them in glass jars for easy grab and go lunches and snacks. You can simplify the Super Soup process by keeping boxes of organic chicken stock on hand and always having yellow onions and garlic ready to go.
Super Vegetable Soup
1 large onion, diced
4 cloves garlic, sliced
2 tbs. olive oil
8 cups uniformly cut vegetables. You can use the same type of vegetables or a combination. Carrots, celery, broccoli, cauliflower, squash, sweet potatoes, zucchini, leafy greens and beets all work well.
32oz vegetable stock, chicken stock or water
1-2 tsp. dried herbs or spices. Choose from curry powder, chili powder, cumin, sage, thyme, marjoram and rosemary.
Salt and pepper to taste
- Warm olive oil in medium stock pot, add onion and cook until onions begin to caramelize.
- Add garlic and herbs or spices, to onions and continue cooking for 5 minutes.
- Add vegetables and stock to onions and simmer until vegetables are tender. Softer vegetables like zucchini will cook more quickly than hard ones, like carrots
- Let cool. In batches, using a blender or food processor, puree vegetable mixture into a creamy soup*.
- Season with salt & pepper to taste and adjust herbs and spices if desired.
* If soup is too thick, add additional broth or water to thin.
Super Soups freeze well and keep for a week in the refrigerator.
If you are looking for another soup to try, check out my Creamy Rutabaga and Parsnip soup recipe!