This vegetable loaded soup can have many varieties based on your preferred cream soup texture and your favourite vegetable combinations.

To begin add 1-3 puréed onions in a pot on medium heat with 1-3 tsp oil or butter. Cook until slightly browned while stirring frequently.

In a blender purée:

1 bag of frozen broccoli (approx 400-500 grams)

1 cup raw spinach

2 cloves garlic (optional)

2 cups milk or alternative

Add the vegetable purée to the cooking onions in the pot along with 1 cup of water.

Bring vegetable mixture to a boil then turn down to low heat. Add 1/2 teaspoon freshly ground pepper, 1 bay leaf, dash of thyme, 1/2 tsp chili flakes (optional. NOT chili powder)

Add 1/2-1 cup of cheese. If you don’t like cheese stick to 1/2 cup, however, if you love a cheesy soup go for the full cup of cheese. I find a combination of cheeses is the best option.

Try sharp cheese to give your soup a distinct flavour. I recommend a combination of fresh Parmesan, old cheddar, Emmental and soft or hard Gouda.

 

Tips

1. This soup makes a great appetizer or vegetable side dish. I recommend it when you need a quick vegetable to add to your meal.
2. This dish goes great with sloppy joes, boiled eggs, fish, beef and poultry!
3. The broccoli can be replacd with any vegetables but I recommend swapping the broccoli for asparagus or cauliflower.
4. If there are leftover vegetables in the fridge (raw or cooked) throw them into the blender and add them to the soup.
5. Taste test your soup before serving. If there isn’t enough flavour you can add 1 cup low sodium chicken or vegetable broth. Curry powder can be overpowering but offers quite a nice flavour profile to a creamed vegetable soup that not everyone has tried.
6. Be comfortable exploring with this recipe, it is ok to experiment with new spices and vegetable combinations!

If you try it and like it please leave a comment and let me know! If you make up your own modification let me know and I love trying new recipes!