Although it’s officially spring time, the weather seems to have different plans for us. The cold weather is simply not ready to part ways with us just yet. For those of you who are still hanging on to your coats and sweaters (hurry up summer!), I am going to soup-prise you with the perfect pick-me-up.
My life is a constant battle between my love for food and wanting abs. I have never been a fan of vegetables, however I do love me a good soup! So I have found a quick and easy way to drink my veggies 😋.
I am always buying vegetables with the good intention of making smarter eating decisions. But somehow, they always seem to expire on me before I am ready. So now, what I like to do is take whatever vegetables I have in my fridge and pantry and blend them into a yummy soup. All you will need for this is a pot and a blender!
Today I used yellow squash, zucchini, spinach, potatoes, and a red onion. But as I’ve mentioned before you can literally use any vegetable as long as you pair it up with at least 4-5 potatoes. I pretty much had to use the spinach because my full bag was about to expire (a boughetto fab girl is not about wasting money!) and the rest was literally all I had to work with- can you tell I’m not a huge cook?
First you will want to chop up all your veggies. This allows them to cook faster because in all honesty I don’t have the time nor the patience to wait all day for a potato to boil.
Next, you will bring a pot of water to boil, dump all your cut up vegetables in there, and add the seasonings of your choice. Here is what I used today:
You can cover your pot of boiling yummy (I like to leave it slightly ajar so it doesn’t boil over) and go about your business for the next 25-30 min. It needs absolutely no supervision! You will know that it’s ready once your potatoes have softened (usually takes 25-30 min).
Now you are ready to blend! Scoop out the veggies, leaving behind as much water as you can. I like to scoop them out and put them right in the blender little by little as to not overwhelm it. Before mixing, I add a tablespoon of either cream cheese or sour cream to each new batch of veggies I blend (again it’s whatever I have in my fridge at the time).
I blend it as much as it needs until it’s a smooth texture, pour it into a bowl, and repeat the process until my pot is empty. You can taste the soup as you go to see if it needs any additional seasoning. If it does, you can add it at any point in the process (before or after blending)- that is totally up to your tastebuds to decide. If you seasoned it properly during the boiling process however, you will be left with a delicious broth in the pot that you can totally drink as well!
For my busy boughetto fab girl, this is the perfect recipe. Not only is it quick and easy to make, but it is cost-efficient and can last you all week whether you are into meal prepping or simply enjoy a good leftover. And to touch on your bougie side, you can customize it to your liking. Best of all, you can pair it up with a salad for lunch, or your favorite sandwich for dinner. But if you’re as oddly obsessed with soup as I am, a big bowl of it will definitely have you satisfied for hours on end.
Will you be trying your hand at this easy to make soup?
If you do, let me know how you like it in the comment section!
Xoxo, Lala 💋