Vegetable Soup is a Good & Filling Staple to Keep On Hand
If you open my refrigerator at any given time one of the standby staples you’ll see is some sort of vegetable soup. My whole family is big into eating vegetables (fruits too!) and I find that having a big pot of vegetable soup that is ready to eat makes eating vegetables so much more convenient. And the more convenient you make your vegetables to eat, the more you’ll actually eat them.
You Need To Eat A Lot More Vegetables Than You Think…
Did you know the Centers for Disease Control and Prevention, the National Cancer Institute, the American Heart Association and the United States Department of Agriculture all recommend adults eat at least 7 to 13 servings of fruits and vegetables every day? That’s a whole lot more than the average person even comes close to eating! In fact, statistics show that excluding potatoes, Americans only consume about 5 percent of their calories from fruits and vegetables. You can change those statistics—and dramatically boost your health in the process—simply by eating a big bowl of vegetable soup every single day. Of course you’ll need a few vegetable soup recipes to start. This vegetable soup recipe below is incredibly easy to make so it’s a good one to start with.
Go-To 10 Minute Creamy Vegetable Soup
Serves: 6-8
- 2 tablespoons extra virgin coconut oil (such as Barlean’s brand)
- 3-4 cloves garlic, chopped
- 1/2 inch fresh ginger, chopped
- 1 red onion, coarsely chopped
- 2 or 3 carrots, coarsely chopped
- Unrefined sea salt, to taste (such as Real Salt)
- 1 package (10-ounces) frozen chopped spinach, thawed
- 1 package (10-ounces) frozen butternut squash, semi-thawed
- 1 package (3.5 ounces) shitake mushrooms
- 3 to 4 cups organic vegetable broth (such as Pacific Natural Foods brand)
- Juice and pulp from 1 whole lime
- Dash of coriander (about 1/2 teaspoon), optional
- Heat the extra virgin coconut oil in a large heavy soup pot over medium-high heat. Add the garlic and ginger and sauté briefly, about 30 seconds. Add the onion and carrots. Sauté 2-3 minutes, or until just tender. Season lightly with salt to taste.
- Add the spinach, butternut squash, shitake mushrooms, vegetable broth, lime and coriander. Simmer 5-6 minutes (or until mushrooms are soft.)
- Use a hand-held stick blender to process vegetables into a creamy soup (alternatively you can wait until the soup cools and then transfer it in batches to a blender and process until smooth and creamy.) Serve warm.
**Soup will keep for 3-4 days in the refrigerator stored in a covered container.
Looking for more smoothie recipes?
Very good suggestions, I’m going to bookmark this and come back to it. I’m curious if you have any follow ups to this post?
Thanks so much! I don’t have a follow up to this post just yet…but I plan to share another vegetable soup recipe SOON! Stay tuned 😉
I recently came across this blog and have enjoyed the content. I look forward to future articles and will definitely link to this and tell the people I know. Thanks.
Oh good! So happy you like the site. I so appreciate the positive feedback. Many thanks again!!
thanks so much 😉 glad you liked it! Thanks for letting me know.
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I can see that you put allot of time and effort into your blog and I love the detailed information you
Healthy eating has really been good for my family. It’s very satisfying to grow and then prepare your own food.
Long time ago I found myself reading different cook books, not just for the recipes but also to learn what spices were used to improve which foods, the “proper” wines for different dishes, and even few of the “out of the ordinary” kitchen devices. Flanders
Fruits and veggies, buy them when they are in season. The quality is better during these times as well. You can go to your local market for cheaper ones. You don’t have to necessarily go to a grocery to buy healthier foods. I cannot recommend what exactly you can buy because it depends where you are living.
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I think this is one of the healthiest vegetables. It always helps satisfies my hunger and doesn’t have much calories versus the amount.
The first query that may be typically asked is whether or not coconut oil is healthy to use. Manufacturers of other oils have historically tried to smear coconut oil as a bad oil simply because it is principally comprised of saturated fats. Aren’t those the bad fats? In several cases they are, but inside the case of coconut oil their makeup is quite distinct from many other oils. Coconut oil is largely composed of medium chain fatty acids that happen to be wholesome. Most other saturated fats can’t say this. The stability saturated fats helps to make sure that coconut oil will not break down into trans fatty acids and free radicals when subjected to to higher heat.