gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Vegetable Rescue Soup
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 sauté 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.
12 Comments on “Vegetable Rescue Soup”
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gluten free zen 
I love the spinach in there as well, Oh how i wish i had one of those hand blenders!! c
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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. 🙂
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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:)
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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.
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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!
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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. 🙂
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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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Believe me, if I could eat dairy…I would be putting cream in everything I cook! I miss fresh summer peaches and huckleberries swimming in cream. Yum!
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What a lovely and green soup!
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Why thank you!
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The pictures are gorgeous and the soup I will most definitely try… may not be an organic version though 🙂
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It will taste delicious either way. 🙂
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