Hiddden Veggies Micah and I

I am sure like everyone, if you are trying to get veggies in your diet on a regular basis there comes that moment when you just can’t eat another serving of steamed {insert vegetable} topped with butter. I hit that moment last night, like I do so many times throughout the year when I’m standing at my fridge contemplating dinner.

My husband, who says he loves veggies, can’t seem to eat them in whole form. We are still learning lots about each other (we just married in June 2013)  and it was a shock to me after our initial courtship to find out that all those meals where I roasted beautiful vegetables-that he really didn’t care for them after all. He loves green peppers on his pizza and he loves salad.  But he can’t seem to eat roasted Brussels sprouts with bacon, or even slow-cooked collards with ham. I mean, those are the most meatiest veggie sides on the planet, but he just can’t stomach them. Something about the bitterness of those vegetables doesn’t appeal to him, where for me they are my favorite. But he loves soup. So just like a mom trying to find clever ways of sneaking veggies into your kids food, I have to do that for my husband.

I have come up with a quick soup that is super easy and makes any meal seem more gourmet and fun, and you can really throw whatever veggies you have in and it will come out great!

I use a 3 quart covered saucepan for this recipe because it’s small and it keeps me from making too much soup. There will probably be leftovers if you are cooking for a couple, but that’s great for another meal! This is very similar to my broccoli soup, but the recipe below makes about 1/2 as much soup, great for quick dinners!

The best thing about this soup, is you DO NOT HAVE TO BE METICULOUS, you can roughly chop the hell out of the veggies and you don’t even have to chop the garlic, because it’s all going to be pureed in the end.

Soup Recipe
Servings: About 3 quarts of Soup

  • 3 quart or similar covered sauce pan/pot
  • 1 quart of homemade bone broth or buy here
  • 3-5 cups of your base vegetables, fresh or frozen (green beans, broccoli, eggplant, okra, celery, potato, etc)
  • 3 shallots, 2 onions, a big handful of green onions/scallions, peeled, roughly chopped (now you can mix and match these if you have a little of some of all of them)
  • 4-6 cloves of garlic, cloves peeled, no need to chop – 2 cloves less if you art not garlic fan
  • 1/2 cup – 1 cup coconut milk, raw milk or cream, depending on how creamy you want it (if you want just a pure veggie soup, you can always leave this out)
  • 2-3 tablespoons butter or ghee (optional)
  • 1 tsp. Sea Salt, some broths are saltier than others so use your palate as a guide
  • Pepper to taste
  • Optional toppings, parsley, pickled jalapenos, salsa, cheese, sour cream, etc.

Major Equipment Needed: Blender or high-powered food processor, 3 quart, covered pot

1. Add ALL your roughly chopped veggies. try to fill the pot up almost full with veggies and onions

2. Pour your 1 quart broth over the veggies.

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3. Turn stove on to Medium to Medium-High until soup is at a rolling boil. Cook for 30 minutes, or until you are able to cut your hardest vegetable easily with a spoon. Turn pot off, add coconut milk, butter (optional), and salt & pepper to your taste, and let sit for 10-20 minutes, or longer if you are able to avoid dealing with boiling soup.

4. Add soup in batches to blender and blend until smooth. I usually have my large Pyrex bowls ready to pour the blended soup in so I can easily transfer to fridge. Watch out for hot soup! And enjoy!

*This soup just keeps building flavor over time, so if you are able to chill overnight, your soup will be even more full of flavor the next time your enjoy it!