Description
Added sugar
Processed foods are expensive
Shortcut – veggies are peeled, chopped, and ready to cook!
Pick your favorite frozen veggie (I’ve made this recipe with frozen peas, carrots, and butternut squash.)
Ingredients
Scale
- 1 Bag of Frozen Vegetables
- 4 Cups Chicken Stock (If you make your own bone broth, use it for this soup!)
- Extra Virgin Olive Oil
- Salt & Pepper
- Wooden or Bamboo Spoon
- Blender
- Dutch Oven or Medium Pot
Instructions
- Warm 1 Tbsp. EVOO in the pan
- Add chicken stock or bone broth and bring to a boil.
- Empty the bag of vegetables.
- Lightly season with salt and pepper and stir
- Once the vegetables are tender, blend.
- I use an immersion hand blender for my soups. (I love how easy clean-up is!)
- Once smooth and creamy, taste and add a touch more salt and pepper if needed.
- Return to the pot and allow the soup to simmer and the flavors to develop.
- If the soup is too thick, add water.
Notes
Depending on the vegetable you use, you can top with a dollop of sour cream, crispy pancetta, parmesan, parsley, or lemon juice.