Super easy blended vegetable soups

March 1, 2018

 

Today I am going to share my favorite, easiest way to prepare nutrient dense soups in a matter of minutes. Blended vegetable soups is literally how we survive all winter long. All you need is a vegetable of your choice - for example carrots - and some kind of broth. You throw these together in a pot, bring to a simmer until the carrots are soft, then blend them, and season with salt and pepper. These soups are not fancy, but are super easy to prepare, and bring a lot of warmth and nutrients to the table quickly. The recipe that follows is a guideline. You can add more broth if you feel your soup turned out too thick, or let it simmer a little longer if your sup os too watery. Also, feel free to add other spices like cumin or turmeric if you want to make them fancy. You can have a soup on the table within 15 minutes! Chop your veggies small enough, then they cook faster. You can use any kind of broth, just make sure you get a good quality kind without any MSG or artificial flavoring. 

 

One thing I should mention is that you need to be careful what kind of blender you use. If you want to make these soups often, maybe go and buy an immersion blender that you can just hold into the pot once the veggies are cooked, and blend away. If you have a plastic blender, you want to let the soup cool off slightly before transferring it into the blender to blend. Otherwise your plastic might break unless you have a special blender that can withstand the heat. And in case you have a Thermomix, then go ahead and just throw your veggies and broth in there, turn up the temperature, and let it cook and blend in there at the same time. 

 

 

Preparation time: 15 - 20 minutes

Makes 2 servings: 

 

- 3 cups vegetable of your choice (some of my favorite are broccoli, mushroom, and carrot), roughly chopped

- 1 1/2 cups vegetable broth 

- sea salt and freshly ground black pepper

 

  1. Add the vegetable and broth to a pot with a lid. Bring to a simmer, and let simmer for 10-15 minutes until the vegetable is soft. 

  2. Blend the soup until smooth.

  3. Season with sea salt and pepper, and serve. 

  4. This will keep in the fridge for 5 days! 

 

Enjoy! 

 

 

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© 2019 Martina Zand