June 30 10

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Veggie Soup
Print Recipe
This is a tasty, easy, make ahead or serve right away soup. You can substitute almost any veggie, depending on what you have in your pantry and fridge. Leek for onion, sweet potato for potato, carrots for turnip, cauliflower for broccoli. Let your imagination run wild. Your taste buds will thank you for it.
Servings Prep Time
8 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 20 minutes
Cook Time
20-25 minutes
Veggie Soup
Print Recipe
This is a tasty, easy, make ahead or serve right away soup. You can substitute almost any veggie, depending on what you have in your pantry and fridge. Leek for onion, sweet potato for potato, carrots for turnip, cauliflower for broccoli. Let your imagination run wild. Your taste buds will thank you for it.
Servings Prep Time
8 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 20 minutes
Cook Time
20-25 minutes
Ingredients
  • 2 medium onions diced
  • 4 medium white turnips or carrots peeled and diced
  • 5-6 medium potatoes peeled and diced
  • 1 head broccoli chopped
  • 3/4-1 teaspoon ground cardamom
  • 4 cups veggie stock organic and low salt, if possible
  • 1/2-3/4 cup salsa mild or spicy
  • 2 cups corn frozen, canned or fresh
  • 3 cups nut milk or lite coconut milk mix and match as you like
Servings:
Instructions
  1. Peel and dice onion, potato and white turnip (or carrot). This can be a rough dice or chop since the soup is going to be blended.
  2. Pour about 1/4 cup of veggie broth into a stock pot and turn onto high.
  3. Add chopped veggies and stir fry for about ten minutes. Add stock as needed.
  4. Add 1/2 teaspoon of cardamom along with 1/2 cup salsa and stir on medium heat to help the veggies caramelize a bit-about five minutes.
  5. Add the chopped broccoli, the remainder of the stock and some water, if needed, to cover the veggies.
  6. Turn the heat to low and let simmer covered until the veggies are tender, 20-25 minutes.
  7. Using an immersion blender or food processor, blend to desired consistency..
  8. Add plant based milk and corn and heat through.
  9. Season with more salt and pepper and cardamom, if desired and salt and pepper to taste
Recipe Notes

1) Use any combination of almond and coconut milk that you like as long as the total measure is 3 cups. A standard sizeĀ  tin (398 ml) of coconut milk contains almost 2 cups. The more coconut milk you use, the stronger the coconut flavor.

2) This is a very delicately flavored dish, so I did not want to add any extra spices apart from salt and pepper. If you think it needs more lemon, please feel free to add some of the reserved lemon juice to the finished dish.

3) Beans: I tried black beans the first time and chickpeas the second time. Both are good, taste wise, but I preferred the chickpeas because they did not alter the creamy color of the rice.

Veggie Soup

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