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
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!
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
Ingredients:
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.
Process:
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
RECIPE RE-CREATION:
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.
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.
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Sounds good, and I’m gonna try it, but how is it “roasted” squash soup? Sounds like “boiled”….
Fantasitc! Please let me know how you like it. You are SO right, the squash IS boiled, but that doesn’t sound very good, does it? You can also roast the cut squash (or any other veggie you choose) in foil for 30 minutes at 375 – adds a nice flavor. Boiling it will speed up the cooking time.