Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Description: This delightful and versatile vegetable soup is perfect for making use of extra veggies. Whether you opt for broccoli, cauliflower, or leeks (or a mix of all three), this recipe promises a healthy, low-fat starter that’s easy to prepare and packed with flavor. Ideal for clearing out the fridge and creating a wholesome meal, it also freezes beautifully for future enjoyment.
Ingredients
- 1/2 head broccoli
- 1/2 head cauliflower
- 1 medium potato, peeled and diced
- 1 large onion, chopped
- 6 1/2 cups water
- 1 low-sodium chicken bouillon cube
- 1 vegetable bouillon cube
Instructions
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Begin by preparing your vegetables: wash and chop the broccoli and cauliflower into bite-sized pieces. Peel and dice the potato, and chop the onion finely.
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In a large pot, combine all the prepared vegetables with the water. Stir in the low-sodium chicken bouillon cube and the vegetable bouillon cube.
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Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
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Allow the soup to simmer uncovered for about 20 minutes, or until the vegetables are tender and the liquid has reduced to approximately two-thirds of its original volume. This step helps concentrate the flavors.
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Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
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Taste the soup and add salt and pepper as desired to enhance the flavor.
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Serve hot, or allow it to cool completely before transferring to freezer-safe containers. This soup freezes exceptionally well, making it a great option for meal prepping.
Enjoy this easy-to-make, low-fat vegetable soup as a nutritious starter or a light meal. It’s a perfect way to incorporate extra vegetables into your diet and can be adapted with whatever vegetables you have on hand. 🌿🥦🍲