Vegetable Rescue Soup

12 Comments

Have you ever noticed how quickly organic broccoli spoils? I mean seriously, one day it’s fine and the next day it smells like something died in the fridge. A couple of days ago I went organic vegetable shopping and had plans for the broccoli that night. Well, the husband had plans for pizza. Needless to say, the broccoli didn’t get used and as I was lounging in bed at a seriously self-indulgent hour this morning, it donned on me that I needed to use that broccoli today before something ugly happened. On top of that, organic groceries are not cheap and I absolutely hate to see any of it go to waste.

I have a similar recipe  on my blog as well, but it’s much more involved and has many ingredients. This one is simple and easy and quickly came together in less than 30 minutes.

Organic Veggie Soup

1 Medium Organic Sweet Onion, Sliced

3 Cloves Organic Garlic, Chopped

3 1/2 Cups Organic Steamed Broccoli

3 Organic Cups Spinach, Packed

2 Cups Almond Milk

1 Cup Organic Free Range Chicken Broth

1 Poultry Cube or 1 Tablespoon Poultry Herbs, Chopped

Olive Oil

Sea Salt & Pepper

Steam the broccoli and set aside. Drizzle a couple of teaspoons of olive oil in a dutch oven and heat on medium. Add sliced onions and saute until they begin to brown and caramelize. Add the chopped garlic and continue cooking until the garlic softens.

Add the spinach and saute until wilted.

Remove from the heat. Add the steamed broccoli, chicken broth, almond milk, and poultry cube and stir to combine. Then, with an emulsion blender, carefully blend the soup until smooth. If you don’t have an emulsion blender this can also be done in a Vita Mix. However, beware when putting hot liquids into a blender. Don’t cap it all the way or you’ll likely burn yourself and end up with hot soup on the ceiling, counters, and floor.

Return to the heat and simmer until hot and ready to serve.

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12 thoughts on “Vegetable Rescue Soup

    • Today was the first time I’ve used it! It was a gift, along with a mini kitchen torch, from my mom. The blender is wonderful, I can’t believe how well it worked and it was so nice not to have to do it in the Vita Mix and then have that mess to deal with. Now I need to make some coconut creme brulee so I can use the torch. :)

  1. What a lovely soup, I loved that you used almond milk in it! Ugg, it drives me crazy when veggies spoil so quickly. I think we get them so late up here in Canada they don’t stand a chance! Beautiful recipe today:)

    • The almond milk (I use Almond Breeze Unsweetened) works very well in savory soups and sauces and is thicker than other non-dairy milks. I think it mimics whole milk quite well, but with the slightest nutty flavor.

  2. This looks delicious! I’ve noticed quite a few recipes lately, some here, calling for almond milk. Is there much of a difference using it over soy milk? I want to incorporate it into my diet, in place of cream, but would like to know what to expect. Thanks!

    • I think it tastes much better than soy milk. But the main reasons I use it instead of soy milk is because soy is the most genetically engineered product on the planet and it is highly estrogenic. It’s OK in small amounts but you don’t want to over do it. When I worked with my Naturopath sister in law, we saw a lot of people (women) that had increased soy in their diet because of all the hype about it being better for them, and it made them really sick. My sister in law uses hemp milk and I use either rice milk or almond milk. I prefer the almond milk because it is has the consistency of whole milk and works well in sauces and baking. They have so many different kinds you can try now, it’s kind of exciting! They have other nut milks also and coconut milk is quite good. :)

      • Thank you for the additional info. Almond milk is now on my shopping list. I am not anti-cream but if I can find a worthy, healthier substitute, then I’m all for it.

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