How to make it

  • Puree your vegetables and liquid (broth or water) in a food processor or blender until well-blended.
  • Pour this into a pot and heat.
  • Add your favorite herb or herbal-blend/seasoning mix to suit your taste.
  • Bring to a boil and reduce to a simmer.
  • Simmer for 15-20 minutes. (Remember that you pre-steamed your vegetables so they're already cooked.)
  • Serve and add toppings of your choice.
  • You can use multiple vegetables by adding things like potatoes, celery, onion, corn, etc...
  • Pumpkin Soup
  • 1-3 pounds of steamed pumpkin
  • OR
  • 1-2 cans of pumpkin puree (NOT pumpkin pie mix!)
  • 1 cup of vegetable broth
  • 1 tsp. garlic powder
  • salt pepper
  • Cook and serve with a dollop of plain yogurt, sprinkled with roasted pumpkin or sunflower seeds)
  • Broccoli Soup
  • 2 pounds steamed broccoli (you can use frozen spears or pieces)
  • 1 cup of water
  • 1 tsp. curry powder or lemon pepper
  • (A few drops of lemon juice adds a nice tartness )
  • This is good sprinkled with parmesan cheese or some roasted pine nuts or walnuts.
  • Spinach Soup
  • 2 pounds fresh or frozen spinach, cooked
  • 1 cup vegetable broth or chicken broth
  • 1 tsp freshly chopped garlic
  • salt and pepper to taste
  • Add a dollop of plain yogurt or sour cream or even shredded swiss cheese.
  • *Spinach that is frozen and chopped doesn't really need to be blended but you will get a better consistency if you do blend the greens.
  • Cauliflower
  • 1 head of cauliflower (steamed, chopped)
  • 1 cup vegetable broth
  • 1 tsp. curry powder or seasoning salt of your choice
  • Sprinkle the top with sharp cheddar cheese
  • Mexi-Corn
  • 1 large family size bag of frozen corn, heated
  • 1 cup of chicken broth
  • 1 chopped onion
  • Top with a handful of Monterey Jack cheese and a tablespoon or two of salsa, either green or red
  • Squash Soup
  • 2 bags of frozen squash or 4 cups of freshly steamed squash
  • 1 cup of leftover baked potatoes or steamed potatoes
  • 1/2 cup steamed, frozen, canned and drained carrots
  • 1-2 cups veg or chicken broth
  • Top with 1 or 2 TB freshly shredded carrots
  • ***Above, under the "ingredients," I added some ideas for thickeners. Oatmeal, cornmeal, grits and even mashed potato flakes all make great thickening agents. Since the soup recipes above are not created by NASA, try experimenting with your soups. If they are too thin, add small amounts of the thickening agents, (or more veggies) allowing them to cook completely before adding more to achieve the texture of your choice.

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    " It was excellent "
    cinnamon ate it and said...
    Excellent post, Annie! Hey, you really go out of your way to give us options with your recipes. I think that's really cool of you to do. I have some leftover squash and some broccoli and am going to whip that up using your idea. Maybe I'll add some chicken broth for flavor. Talk about a great way of getting us to eat our veggies! Annie, thanks for your recipes and ideas. And I'm saying that while chewing the last piece of macadamia candy from your recipe! LOL.. its so good!
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    " It was excellent "
    wynnebaer ate it and said...
    Great post....:)
    Was this review helpful? Yes Flag
  • lafluers 11 years ago
    great idea anniemie!
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    " It was excellent "
    greekgirrrl ate it and said...
    Soup is good food!
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    " It was excellent "
    lanacountry ate it and said...
    Yummy and healthy!! 5 5 5 5 5 :)
    Was this review helpful? Yes Flag

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