If you follow me on Instagram (please do…@LivLight_), you know I am obsessed with homemade soups. I was recently chatting with a good friend who is a loyal LivLight follower and she asked me to write an Intro to Soup post…so, here we go!
Soup is actually super easy to make and a great way to get in tons of nutrients (and use up any veggies you have on hand). What I love about soup is its versatility. You can make it hot or cold, creamy or chunky, sweet or spicy, and so on. My favorite are blended veggie soups. The key to these is a high-speed blender, like a Vitamix, which creates creamy soups without having to add any dairy.
To start my soups, I always use the same equation…coconut oil, one yellow onion, about two-three pounds of any veggies, and one 32oz box of low-sodium vegetable broth. I prefer vegan soups, but you could also use stock or bone broth if you choose. Most importantly, always check the labels if you are using a store bought broth. I use Pacific Brand because it is made from only vegetables and sea salt (nothing added…no chemicals, oil, etc.).
If you don’t care for the veggies I have used in this particular version, feel free to swap out your favorites. Some that I think work particularly well are cauliflower, broccoli, and butternut squash.
Hope you’ll give my soup a try and let me know what you think. Don’t forget to post pics and tag @livlight_ and #LivLight!
Ingredients:
- 1 tbsp coconut or olive oil
- 1 yellow onion, chopped
- 2 bunches asparagus, trimmed and chopped
- 2 large zucchini, cut in half moons
- 2 large handfuls fresh baby spinach
- 1 32oz box broth (I use Pacific Brand low-sodium Vegetable Broth)
Directions:
Heat oil over medium-high heat and add onion. Sauté until slightly soft and add asparagus and zucchini. Allow veggies to cook for a few minutes and add broth. Simmer for five minutes. Add spinach and allow to just wilt. Carefully ** transfer to blender and puree until smooth very smooth. Serve immediately or return to the pot to keep the soup warm on low heat.
To serve, pour into bowls and season with salt and pepper and a squeeze of fresh lemon. I also like a sprinkle of crushed red pepper. Grated Parmesan is great too if you are not sensitive to dairy and/or vegan. If so, you may opt for Nutritional Yeast flakes, a delicious substitute for cheese.
**WARNING: make sure lid is on securely and do not fill above the maximum line to avoid overflow and risk of burn. Additionally, start your Vitamix at level 1 and slowly move up as needed to get a smooth purée.