Green Veggie Soup
A deliciously creamy soup made with cauliflower and green veggies. No starchy vegetables like potatoes or butternut.
Servings: 6 servings
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!