I don’t know about you, but once May hits, I’m ready for energetic foods rather than the foods I’ve been eating in the dormant winter months. At this point in the month, I was hoping to really be enjoying our sprouted spring veggies, but at just 30-50 degrees in my area, that doesn’t seem to be happening.
My husband, Drew, and I just finished our yearly spring/summer move back to New York from Colorado. However, we’re not quite ready to hit the farm stands yet, so I decided to mix my veggies with a warm, delicious soup. In other words, it’s the perfect time to spring into soup!
I’m a big fan of Bob’s Red Mill Creamy Veggie Soup Mix. I like to refer to it as a one pot extraordinaire! In fact, it reminds me of my Great Grandma Becky’s amazing veggie soup. Even better – this mix is vegan/vegetarian, and one serving includes 11 grams of protein!
I use this soup mix and add veggie or chicken broth, my own fresh vegetables, milk, and some seasonings to make my Creamy Veggie Soup, and it’s absolutely delicious! It has become a staple in my kitchen at all times. Drew and both of my kids, Elly and Jack, ask for it when they’re coming down with colds or just need a little comfort. The full recipe is below. Keep in mind, this recipe is very easy to double.
Creamed Veggie Soup
1 cup Bob’s Red Mill Veggie Soup (rinse first in a colander)
3 cups of veggie or chicken broth
2-3 medium carrots, diced
2-3 medium celery stalks, diced
1 small onion
Optional: 1 cup of your choice of milk for blending (almond, coconut, or dairy)
1 cup of raw spinach
1 tablespoon of sea salt to taste
1 teaspoon of pepper
Mix the veggie soup mix with the broth for 30 minutes. Add the diced carrots, celery, and onion. Continue cooking for 30-45 minutes or until the ingredients are soft. Add 1 cup of raw spinach. The spinach will wilt. Cool the soup enough to blend it. Pour the soup into a blender and blend until smooth. If you’d like, you can add your choice of milk, but this is optional. Finally, season the soup with salt and pepper. Another option is to top the soup off with hemp seeds, almonds, goat cheese, or shaved parmesan cheese. It’s your choice.
The key when making this recipe is to be sure you get your greens into the soup and blend! I use spinach in this recipe because it’s is milder than kale. One serving gives you a good amount of antioxidants from the greens and lots of fiber and protein from the beans!
More Yummy Recipes
That’s all there is to it! Enjoy this time of year when the weather is a bit uncertain, and match your food to the seasons. It might say spring on the calendar, but sometimes, you still need some of that warm, winter comfort food!
Check out these posts for more yummy recipes:
- Spring into Summer Shake
- Turkey Chili
- Oven Fried Chicken with Baby Spinach
- Banana Peanut Quinoa Bread
- Pine Arugula Lemon Orzo Salad
- Baked Cherries with a Chocolate, Coconut, and Almond Crumble