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.
Organic Foods says
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?
Ivy Larson says
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 😉
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Oh good! So happy you like the site. I so appreciate the positive feedback. Many thanks again!!
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thanks so much 😉 glad you liked it! Thanks for letting me know.
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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.
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