Operation Fruit & Vegetables – Pureed Vegetable Soup

I already told you about one way you can make your veggies more delicious – roasting them.  Now, let’s look at a different way.  Start by either using your left over roast veggies or cut up some new ones.  You can use whatever kind you want.  In this particular batch I have cauliflower, broccoli, carrots and sweet potatoes.  Now just throw them all into a pot of water and cook them until they’ve softened a bit.  Next drain the water and put the veggies in a blender and blend them down until they are smooth.  While you are pureeing your veggies.  Add a can of chicken broth to your already warm pan.  Once your veggies are pureed you’ll add them back into the pan. Now it’s time for some fun – adding spices!  You can add whatever you think would be tasty – I’m just going to give you some suggestions.  The key is to add a little, let it simmer for a little, taste it and decide where you want to go next – or if you’re finished and ready to eat it.

 

I would recommend starting by adding some cream cheese or laughing cow slices to add just a bit of creaminess to your soup.  I’ve also added a can of cream of mushroom soup to mine at that has been tasty. 

Other spices I’ve added – cumin (adds a smoky taste), Penzey’s Arizona Dreaming Spice, Garlic, Sea Salt, Curry.

I’ve also made the creamy soup and then added a drained can of black beans.  Mix in a little Greek yogurt when you’re ready to eat it and it sure is delicious! 

 

Hope this gave you a few new ideas on what you can do with your vegetables!

 

PS.  Definitely considering putting in a ‘children’s garden’ at the orchard.  Please let me know if you’re interested in participating, learning more, or if you have suggestions on how I can make this work!