Here in the Northeast it’s soup season!
But beware, most soups that come in a can or a carton are packed with scary stuff, like sugar and impossible to pronounce ingredients!
And like most processed foods, they’re expensive!
My adaptable recipe for homemade soups is affordable, fast, and healthful.
Simply pick your favorite frozen veggie (so far, I’ve made this recipe with peas, carrots, and butternut squash) and get ready to curl up with a good book and a warm bowl of comfort and nutrition!Print
- 1 Bag of Frozen Vegetables (16 oz.)
- 4 Cups Chicken Stock (If you make your own bone broth, use it for this soup!)
- 1 Shallot
- Extra Virgin Olive Oil
- Salt & Pepper
- Wooden or Bamboo Spoon
- Dutch Oven or Medium Pot
- Warm 1 Tbsp. EVOO in the pan.
- Add thinly sliced shallot.
- Cook shallot until crispy, but don’t let it burn!
- 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 becomes too thick, add water.
Depending on the vegetable you use, you can swap the shallot for an onion or garlic.