The Easiest Veggie Soup for Low Maintenance Meals
Every day, the weather tilts a little more towards winter. It’s cold outside and the sun sets at 5pm. It’s time for soups, warmth, and easy-to-prep foods. For years, I’ve found myself drawn back to recipe templates that I can adjust to whatever is in season, or in my fridge. This veggie pureé is a terrific meal-prep soup recipe, to sip for meals, or, make it thick and use as a dip for roasted sweet potatoes, or dressing for a veggie bowl with your favorite protein. When I’ve had to pack a day’s worth of food in my backpack to tote around all day via subways and bike, pouring a pureé packed with nourishing vegetables over another meal was a great way to get a two-for-one, extra dose of nutrients, in my meals. Broccoli and roasted chicken topped with a rosemary parsnip dressing? Eggs, mushrooms, and kale with a mug of warm spiced pumpkin soup? The options are endless.
The method is simple. Take your veggies of choice, and roast or boil them. I suggest adding in potatoes, yams, or sweet potatoes for extra creaminess. Once cooked, throw the vegetables in a blender with salt, pepper, herbs and spices of your choosing. Add a can of full fat coconut milk, or use water, and blend until desired consistency. Voila!
Here is an easy, and very customisable veggie pureé. Adjust for your favorite flavors and for any season.
Recipe:
Heat water in a pot. Bonus points if you’re using great bone broth instead!
Add garlic, onion, and your favorite veggies (carrots, canned pumpkin, broccoli, peas, parsnips, cauliflower, leeks are all great!)
Add in a starch (sweet potatoes, purple yams, potatoes, winter squashes are all great!)
Opinion: Used a can of full fat coconut milk for extra creaminess
Add in spices and herbs:
Rosemary, thyme, black pepper
Red chili flakes, cilantro,
Lemon, parsley
Cover and simmer on low until veggies are soft
Throw in your blend, and blend into a puree!
Drink as soup, top with roasted mushrooms, use as a thick dressing / sauce over roasted veggies…
