Ready for Soup? Me too! Here in West Texas, we skipped Fall and went straight to WINTER! For me, that means Soup Season! Are you ready for it too? If so, I’ve got the easiest and yummiest veggie soup “recipe” for you here! (Warning, this recipe is very “dynamic” without set-in-stone quantities or specific veggies, allowing you to use your creativity!)
(Note: I received a cheese subscription from Dairy Max as part of their Quarantine Cooking Project. However the recipes and ideas here are my own!)
The recipe belows solves many problems:
- A creamy soup without the extra calories from added fat? Check!
- Easy to make, even for the “non-cook”? Check!
- Great way to sneak in some veggies (for you or your kids?) Check! (Confession–this is one way we got our kids to eat lots of veggies!)
- A tasty way to get your calcium, even if you’re lactose intolerant? Check!
The beauty of this soup is that you probably have everything you need in your fridge or freezer, because you can use just about ANY vegetable! Your imagination (or what you can scrounge up) is your only limit to the flavor possibilities!
Creamy Veggie Soup
The beauty of this “recipe” is it’s more of an “idea”, which means you can make any amount and add other ingredients for extra flavor.
- 1 part any vegetable (by volume)
- 1 part red potatoes, peeled and quartered (by volume)
- 1 ounce grated or sliced cheese for each cup of veggies (we usually use American as it melts and blends easier.)
- Seasoning: add salt and pepper, garlic salt or your favorite seasonings. You can also add a teaspoon or two of bouillon mix–I like Better than Bouillon.)
- Milk, any type, including lactose-free or evaporated milk–as needed for liquid (or you can use cooking broth). If you are trying to increase calories, you can add cream or olive oil.
- Generally we begin with cooking the potatoes in water and add the other veggies midway through cooking, depending on what veggie we’re talking about. (If you are using greens like fresh spinach or Swiss chard, they will reduce significantly so you will need to use very little water and fill the pot up with greens!)
- Once the veggies and potatoes are all cooked through, using a slotted spoon, transfer to the blender.
- Mix just enough cooking water in a bowl with 1-2 teaspoons broth mix and add to blender. Also add the cheese.
- Begin blending, adding milk as needed, to desired consistency.
- Add pepper and salt, garlic salt or other seasonings to taste.
- Swiss chard
- Carrots and Spinach
- Beet greens and carrots (the color of this may not be pretty!)
- Broccoli and Cauliflower
- Canned pumpkin and sweet potato (omit red potatoes)
- Butternut squash
- Any variety of leftover veggies and potatoes
- Add onion or garlic to veggies when cooking
- You can also cook the veggies by themselves and add canned white beans instead of potatoes for added protein
Serve with some chopped fresh herbs, green onions or seeds on top, and a dab of sour cream or crème fraiche. Enjoy!