Healthy Vegetable Soup

This can be as low cal (eliminate oil and cheese and use low fat milk) or as rich as you want. Either way it is delicious! It is easy, makes a lot and freezes well.

 

LOW CAL CREAMY SOUP BROTH:

 1 medium head of cauliflower ,  1/4 reserved for soup in pieces and rough chop the rest including stalk 

4 large zucchinis peeled , reserve 2 for soup, 2 peeled and cut into 1.5cm / 3/5" slices

2 large onion, 1 reserved for soup , roughly chopped (brown, white, yellow)

3 garlic cloves , 1 reserved for soup, the other whole for the broth

2 cups (500 ml) vegetable or chicken broth

2 cups (500 ml) water

1 cup (250 ml) milk or half and half

1/2 tsp each garlic powder and onion powder (or 1 tsp of one of them)

Pinch black pepper

SOUP:

1 tbsp olive oil

reserved garlic clove , minced

reserved onion , chopped (brown, white, yellow)

2 large carrots , cut into 1.25cm / 1/2" pieces

3 celery sticks , cut into 0.75cm / 1/4" slices

2 red capsicum / bell peppers , cut into 1 cm / 2/5" pieces

reserved 2 large peeled zucchinis, cut into 1.25cm / 1/2" slices

Optional veggies - sliced mushrooms, broccoli (basically throw in anything you have in the fridge!) 

Spinach (I added when serving the soup to keep it fresh) 

1/2 1 tsp dried thyme

Salt and pepper

Finely chopped parsley , optional garnish

Cheese, I like Romano Parmesan blend 

 

DIRECTIONS

BROTH:

Take rough chopped cauliflower for broth and put in a large pot. Add 2 peeled zucchini, onion, whole garlic cloves, vegetable broth and water (it won't completely cover and that is ok). 

Place lid on, bring to boil then adjust heat so it's simmering energetically. Cook for 15 minutes or until cauliflower is soft.

Cool slightly and transfer to blender, add garlic powder, onion powder, pepper and milk. Place lid on, place tea towel on lid and hold down very firmly, then whizz to puree soup, starting on low then getting faster. 

 

SOUP:

Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes.

Add thyme, tarragon, red pepper and zucchini. Cook until softened, around 2 minutes.

Pour in soup broth. Adjustment consistency with water to achieve desired thickness. Add reserved cauliflower and any optional vegetables (I reserve spinach).

Simmer 5 minutes to bring flavors together. In bowl, add some spinach and stir. Season with salt and pepper. Serve with cheese on top. 

This is excellent with a slice of toasted Dave's Killer Bread - YUM!