{"id":553,"date":"2020-03-12T10:30:53","date_gmt":"2020-03-12T10:30:53","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=553"},"modified":"2020-03-12T15:59:52","modified_gmt":"2020-03-12T15:59:52","slug":"green-veggie-soup","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/03\/12\/green-veggie-soup\/","title":{"rendered":"Green Veggie Soup"},"content":{"rendered":"
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Soup is like duct tape – it fixes everything!<\/em><\/p>\n

~ Unknown ~<\/em><\/p>\n<\/blockquote>\n

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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<\/a> post that low carb vegetables<\/a> 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.<\/p>\n

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Necessity is the mother of invention – Plato<\/h4>\n

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\u00a0Green Veggie Soup was born.<\/p>\n

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Saved by cauliflower<\/h4>\n

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!<\/p>\n

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\"Green<\/p>\n

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\"Green<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Green Veggie Soup<\/h2>\n
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A deliciously creamy soup made with cauliflower and green veggies. No starchy vegetables like potatoes or butternut.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Soup<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>