Allright! Fall is starting and that means soup! Yay!
Here’s what I love about soup: it warms me up, it’s filling, and you can get a lot of nutrition for a low amount of calories. Yes, it’s true that you can make a soup have more calories than a big mac, but you don’t have to, and I don’t. 🙂
I’ve been making this soup for a while and it’s a mix of different recipes that ended up becoming our favourite version of a veggie soup. It’s easy, it’s quick, it’s delicious, and it’s nutritious without a lot of calories. What’s not to love?
Let’s get to it.
VEGETABLE SOUP
Ingredients
750 g (1 bag) frozen california blend veggies
3 tbsp butter
¼ cup flour
2 tsp italian blend seasoning
1 ½ tsp salt
2 vegetable bouillon cubes
¼ cup mashed potato flakes
1 cup 2% milk
3 cups water
Directions
1. In a large saucepan, add butter, vegetable cubes and 2 cups of water. Bring to a boil and then stir to incorporate the cubes.
2. Add vegetables and the remaining water. Bring to a boil and cook on medium heat for about 10min.
While it cooks, dissolve the flour in the milk.
3. Carefully transfer veggies to a blender, add the milk/flour mix, the potato flakes and blend until smooth.
4. Return the blended veggies to the pan, and add seasoning and mix well.
5. Cook until boiling, lower heat, and simmer for 10min.
Taste test for seasonings, adjust if needed.
Serve with croutons, bread or plain. Enjoy!
I hope you enjoy this family favourite of ours. We love to eat this with grilled chicken and homemade toast.
Let me know if you try it!
Keeping it simple,
AK