Mixed Veggie Soup
When the weather starts cooling down, or should I say cold (like it is right now in Chicago), I really looking forward to making a big pot of hot soup and this vegetable soup did not disappoint. This is a little different from your standard minestrone or broth-based soup with big chunks of veggies. Instead, it’s blended into a thick and smooth consistency. Thanks to the good mix of carrots, cabbage, green beans, celery and kale it has an interesting color – anyone else thinking about Hi-C’s Ecto Cooler? – but it sure does hit the spot!
Plus I never want to pass up an opportunity to use my Ninja Blender! I freakin’ love this thing! I was able to blend the soup all in one batch and it handled the kale like a champ.
This delicious, heart-healthy vegetable soup is packed with nutrients and is hearty enough to serve as a main meal or as a snack in between!
- 4 cups Hot filtered water
- 2 medium carrots, peeled & cut into 1" pieces
- 4 oz fresh green beans, ends trimmed
- 1-1/4 cups chopped cabbage (~4 oz)
- 3 cups fresh spinach (or kale) (~3 oz)
- 3 medium celery stalks, chopped
- 3 Tbsp reduced sodium soy sauce
- 1 cup unsweetened almond milk, warmed
Here Your Instructions
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high and place the carrots in a steamer basket. Cook until tender crisp, or about 3 to 4 minutes
Add the green beans, cabbage, kale and celery. Cook until soft, between 5 to 8 minutes. Reserve the water!
Place steamed veggies, reserved water, soy sauce and almond milk into blender or food processor - if necessary, blend in two or more batches. Cover with lid and kitchen towel. Blend until smooth.
Garnish with parsley (optional) and serve immediately.
21 Day Fix Container Equivalents: 1 green container
Note: Soup can be refrigerated for up to three days and reheated to eat!
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