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How to make flawless veggie soup

What if I told you that you could make flawless smooth veggie soup in less than five steps – every time.

Smooth veggie soup seems time consuming and daunting to make…

The easiest veggie soup

The easiest veggie soup

Guess what? It’s NOT.

The key to making a perfect veggie soup is following a simple formula that is easy to replicate time and time again.


My favorite thing about a smooth veggie soup is that it is highly convertible. Meaning— one if I make one soup, freeze half and “re-create” it a few days later by adding sautéed vegetables or even crumbled goat cheese to the top of the soup. Result? I look like a genius!

[quote style=”1″]Lora’s Tweetable: Turn a smooth-blended, veggie soup into a hearty stew by adding chunky steamed or sautéed veggies.[/quote]

So here are a few SIMPLE steps to flawless veggie soup…

But the KEY to remember is to leave the TOP OF THE BLENDER open a bit while blending the soup so your soup does not end up all over your kitchen instead of in your pot!


Lora’s Recipe

Roasted Butternut Squash Soup with Dulse and Sriracha Chile Sauce 


1 butternut squash (or any root veg)

1 small box organic veggie broth

Handful of dulse

Pinch of crushed red chile flakes or Sriracha chile sauce.

Peel a butternut squash and cut into squares.

Bring a pot of very salty water to a boil and add the squash.

Boil for about 15 minutes or until the squash is soft.

Drain the squash, reserving about ½ C of the salty water to the side.

Add the squash to a blender and blend with the small box of veggie broth until smooth. If you want the soup thinner, add some of the reserved salty water or more broth.

DO NOT PUT THE LID ON TIGHLY OR THE BLENDER WILL EXPLODE- This is the key. The heat of the veggies must be able to escape while blending, so let the top of the blender open a bit while blending. 

Put the soup back into the pot and heat for a few minutes or until ready to serve.

To serve, top with dulse flakes and Sriracha chile sauce. or red chile flakes

[note color=”#f5db75″]



Toss broccoli and cauliflower florets in olive oil, and salt and roast at 375 for 20 minutes. Add to the smooth soup and serve topped with a splash of olive oil and crushed red pepper flakes. Serve with a crisp green salad.[/note]


I’d love to hear from you! Leave a comment below and let me know if you have a favorite veggie soup or a quick tip to share!


And if you like this, SHARE IT with a friend who you think may like it too, we all love veggie soups, after all.