When last week’s plan of healthy eating turned into dining out, events, and takeout every night, we were left with a fridge full of produce that we needed to eat in a short space of time. Smoothies and chips took care of the kale overload, but we had a bunch of other healthy ingredients to use up. With temps falling, soup seemed like the perfect idea, and in just a short amount of time, a vibrant veggie soup came together.
The ingredients:
4 cups broccoli florets, roasted at 400 for 20 minutes
3 cups baby spinach
2 cups sweet peppers, roasted at 400 for 20 minutes
1 cup white onion, chopped and sautéed in olive oil until soft
4 large potatoes, boiled until soft
Coconut milk – enough to make it into a soupy consistency
handful fresh cilantro
Once the veggies were roasted and the potatoes were cooked through, I added it all to my Ninja blender with some curry powder, garlic, cumin, and chili powder and pureed until nice and smooth.
I returned it all to the pot and simmered it on low until we were ready to eat.
We each had a big bowl topped with Greek yogurt to add some protein and creaminess to it. For being just a bunch of vegetables and a few other ingredients blended together, we both thought the soup tasted like something you’d find at a nice restaurant. It was a great green color, packed full of nutrients to keep us from getting sick, and an easy way to avoid wasting food, something I absolutely hate doing. I’m trying to be more careful with grocery shopping, only getting enough for what we need and also trying to stay home more. It’s not been too hard in this frigid weather!
It’s time to meal plan for yet another week; what do you have on your menu for next week?
As the batches of veggies were pureed, I added them to my slow cooker. Once all of the vegetables were added, I poured in two cans of crushed tomatoes, plus a grind of black pepper, a shake of red pepper flakes, a pinch of basil, and a grind of sea salt.
