The Creamy Vegetable Soup Recipe You Need
It's summer, AKA the season of fresh vegetables. This makes me happier than I can possibly put into words. I remember during the deep, dark depths of winter wishing for fresh, local produce and dreaming of long summer days spent in my cozy, bright kitchen. With it being late July, there is no time but the present to get started on eating all of the vegetables you can get your hands on!
Enter: my nourishing, glowing goodness soup. Plant-based. Healthy. Easy. Minimal time in the kitchen. Am I winning your heart yet?
What You'll Need
4 small white potatoes
3/4 head of cauliflower
1-2 handfuls of spinach
2 cloves of garlic
2 tablespoons of olive oil
32 ounces of organic vegetable broth
2 teaspoons of pink Himalayan sea salt
Optional: chopped tomato, green onion, and basil
A blender or immersion blender
What You'll Do
Chop up garlic, cauliflower, and potatoes. You can peal the potatoes if you'd like, but I prefer keeping the skin on for the nutritional benefits. First put olive oil into large pot and add garlic. Heat garlic (without browning it) for 2-3 minutes. Next add potatoes, cauliflower, the salt and the entire container of vegetable stock. Let simmer for 20-30 minutes until vegetables are soft. At the last minute add spinach and let it wilt slightly. Scoop contents into blender and blend for 1-2 minutes depending on your blender. You could also leave the contents in the pot and use an immersion blender if you have one. Pour combined creamy, soup into individual bowls and top with chopped tomatoes, green onion, basil, and cracked black pepper.
From my kitchen to yours, enjoy! xo