Ever go to store and the veggies look so good you crave them so you buy them all? Then a week later you realize you have way too many veggies and you will cry if any go to waste? The next step should be making this versatile soup that can be made with really any combination of veggies. The best things about this soup is that is falls into some of my favorite categories such as healthy, easy, tasty! It is so perfectly silky in texture and taste I could literally eat it for days and not get sick of it. So if you are still stuck in Sprinter (Spring/Winter) like we are in MN this soup will be just the best thing.
Today’s version has cauliflower broccoli and heirloom multicolored carrots as the mainstays, but like I mentioned you could make this soup with pretty much any vegetable you have in your fridge. Nothing goes to waste here! You could use brussel sprouts, asparagus, turnips, zucchini, spinach, corn….all would be possible substitutes or additions. If your family isn’t happy with a soup of only veggies you could even add cooked leftover chicken.
If you are me and you cook too fast because life is busy you will finish the soup and realize you zucchini that needs to be used up and you should have added that into the soup too!! Oh well, I ended up using some zucchini shreds as a garnish. Who knows maybe I will still cook the zucchini up separately and add it to the soup later, or even cut up and freeze the zucchini for the next time I find myself with too many veggies and not enough time. Win win.
A silky versatile soup that can made from any many mixes of veggies
- 4 cups chicken or vegetable stock
- 1 large onion diced
- 2 stalks celery diced
- 2 carrots sliced or really any quantity you want
- 1 tbsp salt divided or less to taste
- 2 tsp ground black pepper
- 1 bunch broccoli chopped in bite size pieces
- 1 head cauliflower chopped in bite size pieces
- 4 tbsp butter, or olive oil, or avocado oil
- 8 tbsp all purpose flour or flour of your choice
- 3 cups milk
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Dice onion, celery, and carrots.
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In large stock pot add chicken or vegetable stock, onion, celery, and carrots. Cover and simmer 20-30 minutes
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Add cauliflower, and any other longer cooking veggies if you are using some. Cover and simmer 5 minutes.
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Add broccoli and any other shorter cooking veggies if you are using them. Add 2 tsp salt and 2 tsp ground black pepper. Cover and simmer an additional 10 minutes. Turn to low
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An saucepan on low melt butter or add oil of your choice. Add flour stir and cook to create a thick roux. Slowly add milk while stirring with a whisk. When combined cook and stir continually over medium heat until thickened.
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Gently stir in thickened milk sauce to soup. Do not bring soup to a boil at this point. Taste for salt and black pepper levels. Add more if necessary.
Thanks for joining us today we wish you a happy spring. We are over here thinking good thoughts about a warm spring. At this rate I will be buying vegetables all year because the we will still have snow at the end of April… Not a fan. I feel like everyone who is in this situation right now feels a little bit of irritability. We need the sun, we need the warmth, and we need to see some green on the trees! I hope this means we get a long summer. Maybe I will end up having a late growing season and then I will be creating recipes with my own home grown ingredients! Fingers crossed.
Remember to comment, subscribe, like, and as always share this recipe with friends. We can all stay warm together and make it until the warmth really arrives!
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