Quick & Easy Veggie Soup

Easy does it in this household. If I can cook it in one pot, believe me it’s part of my meal roster. Not only is this soup chalkful of amazing veggies that are excellent for you (as evidenced by the bright, green color!), but it is also creamy, SUPER healthy and filling. This recipe is a staple in my house and is also a huge hit with the kid – who is 19 months old and is super picky right now! A must try!

Easy Veggie Soup
Recipe yields 4-6 Servings
2 Leek, sliced
2 cloves of garlic, minced
1/2 medium Butternut squash, diced
1/2 medium bunch of Kale, rinsed and torn
1/2 Large Cauliflower
1 carton Veggie Broth
Grapeseed oil for sauteeing
Herbes de Province (if you don’t have Herbes de Province, you can add in a bit of Italian herb mix which will work just as well)
Salt and Pepper to taste


Add a dash of grapeseed oil to a large pot on medium heat. Add leek, constantly stirring until translucent (you want to avoid browning, as this will muck up the flavor of the soup). Add in your garlic and continue to simmer. Add in kale and stir until the kale has wilted (you have about 1/4 of the kale than you started with, right!?).  Add in the Hebes de province (or herbs/spices of your choice) to release some of the oils in the dried herbs before adding in the liquids.


Pour in the veggie broth. Add the cauliflower and butternut squash. Cover and reduce to medium-low. Let the soup boil for about 15-20 minutes or until the butternut squash and cauliflower are fork tender.

Remove from heat and add to a blender (or use an immersion blender directly in your pot).  You’ll probably have to do this in batches, so have a container for the soup ready.  Blend until a smooth, creamy texture. Be careful when you blend hot soup – put the cover on your blender, remove the small cover and use a dishcloth to gently cover the opening.  You’ll want to allow for a bit of steam to escape as hot soups can turn into a very hot (and possibly dangerous!) disaster when blending if you’re not careful! Season with salt and pepper once blended and still hot.

Garnish with a dash of grapeseed oil , your favorite spices and enjoy!

This recipe can be easily frozen for several months and will keep for up to a week in the fridge in an airtight container.


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