Serves 4
On snowy days nothing will warm you up after a morning of building snowmen quite like a hot bowl of soup. This was made with whatever veggies I had in the house and it turned out so good I couldn’t wait to share this super easy-to-make, vitamin-rich, fiber-filled delicious recipe. Freeze leftovers in glass mason jars in serving sized portions for a quick meal.
Ingredients:
- 1 large leek, cleaned and thinly sliced
- 1 large carrot, chopped
- 2 garlic cloves, minced
- 2 zucchini, chopped
- 3 cups broccoli, cut into florets
- 3 cups cauliflower, cut into florets
- 4 cups vegetable broth
- 2 large handfuls of spinach
- 1/3 cup almond milk
- Himalayan sea salt
- Freshly ground black pepper
- Chopped parsley for garnish (optional)
- 1/8 cup olive oil
- 2 tablespoons coconut oil
Preparation:
- Preheat oven to 400 degrees.
- Melt coconut oil in small saucepan. Toss cauliflower with oil in a bowl and season with salt and pepper. Place cauliflower on baking sheet and roast for about 25-30 minutes or until slightly browned.
- Heat a large 4 or 6 quart Dutch oven over medium heat and add the olive oil. When it shimmers, add the leek, carrot, and a few pinches of salt. Sauté for 7-10 minutes, until softened.
- Add the garlic and sauté for one minute. Next, add the broccoli and zucchini, and pour in enough vegetable broth to cover the veggies. Bring the soup to a boil, reduce the heat, and simmer until the vegetables are just cooked through, about 10 minutes.
- Add the roasted cauliflower to the pot and after a few minutes remove the pot from the heat.
- Add the spinach and using an immersion blender, puree the soup until it’s smooth.
- Finally stir in the almond milk, warm soup on low heat, and season with salt and pepper to taste.
- Garnish with parsley (optional) and enjoy!
* You can also use a regular blender but be careful because hot liquid expands when blended and can cause it to explode all over the place. To puree in the blender, without an explosion: remove the cap or stopper from the lid of the blender. Fill blender no more than halfway with soup. Place the lid on the blender and cover the hole with a towel, holding it in place with your hand. Start the blender on low to get it going and slowly lift up the towel to let some of the steam escape. After it starts to puree you can slowly turn the power up to reach your desired consistency. Then pour the soup back into the pot and add the almond milk.