Instructions
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Pick our your ingredients (see suggestions below)
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Washing veggies and peel away any skin
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Cut them into bite size pieces
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Heat a medium sauce pan over medium heat with 1 tablespoon of olive oil
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Saute the veggies until they are soft and golden, which can take 5 to 7 minutes (the smaller you dice the veggies, the faster they will cook, so keep that in mind!)
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Add in 4 cups of water and one organic low sodium chicken or veggie soup Bouillon
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Cook the soup another 5 to 10 minutes on medium low heat
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With an immersion blender, carefully blend up the soup
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Add any seasoning you might like (see suggestions below)
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Serve hot
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Carrot Soup
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6 large carrots, peeled and diced
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1 tablespoon coconut milk
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Leek Soup
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1 large leek stalk, sliced, rinsed and chopped
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1 teaspoon fresh thyme
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Lentils
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1 tomato, cored, seeded, diced
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15 ounces canned lentil beans
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1 teaspoon ground curry
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Potato Soup
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2 potatoes, peeled, finely diced (these will take 15 minutes to boil until soft)
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1 teaspoon fresh chives
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Corn Soup
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15 ounces canned corn
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1 heaping tablespoon chopped onion
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2 saffron threads (Add this at the end!)
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Squash Soup
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1 small butternut squash (peeled, seeded, and cut up into small pieces) depending on size may have to add more water
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1 pinch paprika
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1 pinch chili powder
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Fast Split Pea Soup
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4 cups frozen peas
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1 piece bacon into bits
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1/2 teaspoon minced garlic