Creamy Green Soup

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender
    Blender

This is a very short post today as I just picked up my surrogate sister, Kat from the airport. She was one of my best friends in high school when I lived in Singapore, and when her parents moved to Indonesia, she remained as a boarding student and my parents were her guardians. She became part of our family and will always think of her as my second sister. She is a Qantas flight attendant and manages to snag the odd trip to L.A. So time is of the essence and I want to soak up every single second with her! It is also my last weekend with my parents before they fly home to Australia. Boo! I am dropping Kat, mum and dad all off at LAX on Sunday night.....yes....imagine me crying all the way home! Thank goodness for "Love Songs On The Coast", which always adds a much needed sappy dramatic element to the journey back home on the 405!

Kat loves my soups so I made a batch of her favorite green vegetable soup to feed her for breakfast when she got off her long 14 hour flight. So I thought it only fitting that I share it with you today.

So here it is. Creamy Vegan Green Vegetable Soup. This creamy soup is quick, easy, loaded with green veggies, and tastes absolutely scrumptious. Just throw everything in the pot, simmer, blend, and devour. This soup makes a fantastic quick easy healthy allergy friendly meal served with quinoa, millet, buckwheat, amaranth, or a piece of crusty gluten free bread. The raw nuts are completely optional, as the soup is rich and creamy without them. I just like to offer them as an addition, because I think they add a depth of flavor and texture that elevates this soup from great to spectacular!

I will say that if you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavor. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own homemade stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.

Anyway, "nuff said". This soup is delicious! Give it a blend up and let me know what you think.

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Creamy Green Soup

Creamy Green Soup

Serves 645 MINS
  • 8 cups vegetable broth (I use Massel)

  • 4 cups broccoli (about 1 head of broccoli)

  • 4 cups green beans (about 24 green beans)

  • 2 cups roughly chopped zucchini (about 2 zucchini)

  • 2 cups yellow squash roughly chopped (about 2 squash)

  • 1 cup chopped brown onion (about 1 medium onion)

  • 1/4 cup chopped celery (1 rib)

  • 1/4 cup raw macadamias or blanched raw almonds, soaked

  • 1/8 cup freshly chopped garlic (about 4-5 cloves)

  • 2 tablespoons olive oil or grapeseed oil

  • 1/2 teaspoon Celtic sea salt, plus more to taste
  1. Saute the onions and garlic with a bit of the oil for a couple of minutes until soft and translucent.

  2. Add in the celery, zucchini and squash and saute for a few more minutes.

  3. Add in the green beans, broccoli and vegetable broth and bring to the boil.

  4. Simmer for about 20 minutes.

  5. Puree in batches in your blender.

  6. Serve topped with ball of grain or with a slice of gluten free bread.

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