Green Veggie Soup

Green Veggie Soup

Soup is like duct tape – it fixes everything!

~ Unknown ~

 

I really think there are times when only soup can properly fix things. If it rains for days in summer – soup. If it’s freezing cold in winter – soup. Upset stomach – soup. Late-night hunger – soup. End-of-the-month budget problems – soup. For me, soup is even the fix when I have overindulged for days on end and I have to get back to healthy eating. How does that work? My Green Veggie Soup. I have mentioned in my Eggplant Parmigiana post that low carb vegetables are the way to go. Those dark green, leafy veggies that you can eat in large quantities is definitely the answer after overindulging for a while. But yes, they are vegetables. Not that exciting and very plain looking after delicious creamy sauces or fried dishes have been on the menu.

 

Necessity is the mother of invention – Plato

Out of desperation I once grabbed a pile of free veggies out of my fridge and dumped them in a pot with some stock. It looked dubious, smelled very “vegetarian” and seemed too thin without the added starchiness of potatoes, butternut or carrots. After some cooking, I waded in with a stick blender and whizzed it all up to a surprisingly smooth and thick consistency. Next was the taste test. And I was bowled over. This stuff was delicious! Could this be made up of free veggies only? It was indeed and my healthy Green Veggie Soup was born.

 

Saved by cauliflower

So how do these free veggies morph into a delicious creamy-tasting soup without adding any starch or carbs? The answer is cauliflower. The four free veggies I initially dumped into my soup pot was green beans, a punnet of sliced mushrooms, about six large baby marrows (zucchini) and a head of cauliflower. And it makes sense if you look at all the low carb recipes online for cauliflower pizza base or cauliflower rice. I have even made mock Macaroni & Cheese with cauliflower instead of macaroni. The cauliflower creates a creamy base for the soup and with the other veggies contributing flavour and substance, this soup is indeed a winner, especially when the dietitian appointment is looming on the horizon!

 

Green Veggie Soup and bran bread

 

Green Veggie Soup

A deliciously creamy soup made with cauliflower and green veggies. No starchy vegetables like potatoes or butternut.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Servings: 6 servings
Author: Melby

Ingredients

  • 1 head cauliflower, broken into florets
  • 250 g green beans, roughly chopped
  • 250 g mushrooms, sliced
  • 6 baby marrows, sliced (zucchini)
  • 1 L vegetable stock (I sometimes use chicken stock)
  • salt and pepper to taste

Instructions

  • Add all the vegetables to a large pot.
  • Add the warm stock and bring to the boil.
  • Once the soup is boiling, cook on medium heat for 15 - 20 minutes.
  • Remove from heat and let it cool down for a few minutes.
  • Blend with a stick blender to the desired consistency.
  • Correct the seasoning if necessary by adding salt and pepper to taste.
  • Serve warm.

Notes

  • I have used broccoli before instead of green beans. I have also left out the beans completely and just made the soup with cauliflower, baby marrow and mushrooms.
  • Feel free to add some flavour enhancers at the beginning of the cooking process. I have tried chilli and cayenne pepper which gave the soup a nice kick. I have also added some garlic powder and onion powder or onion flakes. Adding a teaspoon of miso paste is also delicious.
  • If you are not worried about adding carbs or want to make a "deluxe" version, you can add a potato chopped into cubes at the start of the cooking process, or enrich the soup at the end with some cream. I have also sweated some leeks in butter and then added the other veggies and the result was fantastic.
  • The soup lasts for 3 to 4 days in the fridge. Just long enough for that clean eating phase you've been meaning to do!

Be the first to comment

Leave a Reply

Your email address will not be published.

Please rate this recipe







18 − 9 =