Here it is – a recipe for a vegetable soup that works for this time of year when it’s cooling off here in Pennsylvania. It’s not your normal vegetable soup where you see the vegetables floating around in the broth, but more of a blended soup. This one has cabbage, carrots, spinach, celery, and green beans, but you could sub in some other vegetables if you prefer. I took the easy route on the carrots and cabbage by buying them already shredded!
4 cups hot filtered water
- 2 medium carrots, peeled, cut into 1 1/2 inch pieces (or about 1 1/2 cups shredded:)
- 4 oz green beans, ends trimmed, coarsely chopped
- 1 1/4 cups chopped cabbage (about 4 oz)
- 3 cups fresh spinach (or kale) (about 3 oz)
- 3 medium celery stalks, coarsely chopped
- 3 Tbsp reduced sodium Tamari soy sauce (gluten free)
- 1 cup unsweetened almond milk, warm
- Fresh parsley or Feta Cheese (for garnish; optional)
Boil water in steamer or large saucepan. Lower the heat and place the carrots in a steamer basket. Cook until tender crisp. Time will vary depending on thickness of carrots or if you use the shredded carrots. I’d say about 3-4 minutes.
Add green beans, cabbage, spinach and celery to the steamer basket with carrots and cook for 5-8 minutes or until soft. DO NOT toss the water!
Place the steamed vegetables, water from steaming, soy sauce and almond milk in a blender or food processor. I had to do this in two batches! You may want to cover the lid with a towel, to avoid a giant mess! Blend until smooth. I ended up blending mine again before I ate it because I don’t think I blended it smooth enough in this step.
Garnish with fresh parsley or my choice – feta! Keep up to 3 days in the refrigerator and reheat for a snack or as a meal.
