Easy Homemade Vegetable Soup Recipe - Impatientfoodie.com Vegan

Eat Your Veggies Soup

I always thought I was balanced eater, until I started Impatient Foodie. Once I had a visual record of my home cooking, I realized that live off of mostly carbs. There’s nothing really wrong with that except that it feels, well, unbalanced from a health perspective. I decided to vigilantly record my meals for two weeks and had a nutritionist friend of mine review the data.

Her conclusion was that I needed to eat way more vegetables (not that surprising). In fact, she told me that I needed to figure out how to integrate a good amount of (preferably raw) vegetables into every single meal of my day (kind of surprising). While I still find it hard to down celery, carrots, or a salad with my eggs first thing at 6AM, I am working on it. This soup was made on a whim when I couldn’t bear to put one more bite of raw spinach and arugula salad in my mouth. It took less than 15 minutes to make, was delicious and filling, and felt like an effortless way to consume my veg. I know it’s not raw, but baby steps… It also stored in the fridge beautifully, and was an excellent veggie filled snack for the rest of the week.

eat your veggies soup

Ingredients

2 TABLESPOONS OF OLIVE OIL
1 ONION, DICED
2 GARLIC CLOVES, MINCED
5-10 SCALLIONS, MINCED
1 LARGE HANDFUL OF RAW SPINACH
2 BIG HANDFULS OF ARUGULA
2 CUPS OF VEGETABLE BROTH
JUICE FROM ½ OF A LEMON
CRÈME FRAICHE FOR GARNISH, OPTIONAL
MICRO GREENS FOR GARNISH, OPTIONAL
SALT AND PEPPER TO TASTE

 

Instructions

  1. Dice your onion and mince your garlic and set aside.
  2. Cut the “hairy” bottom of the scallions off, as well top two inches of the green part. Discard. Chop the scallions coarsely, and set aside.
  3. Wash your fresh spinach and arugula, if needed and set aside.
  4. Put 2 tablespoons of olive oil in a pot and sauté the garlic, scallions, and onion over high heat, just until fragrant and translucent. Then add in your vegetable stock and let it come to a boil.
  5. Once stock is boiling, add in your spinach and arugula.
  6. Cook just until it wilts and then pour into a blender and blend until very smooth.
  7. Remove from the blender and put the soup back into the pot. Over low heat, add in the lemon juice and stir will.
  8. Add salt and pepper to taste, and serve immediately. Garnish with a little crème fraiche, if desired.

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