Are you looking for a great way to get more vegetables in your diet? Start your meal with this delicious alternative to a salad.
This simple recipe can be modified to use whatever vegetables you have on hand (including leftovers). A healthy recipe that also gives you a great use for your vegetable leftovers? You can’t beat that.
There are many great ways that you can put your own twist on this soup, including:
- Use beef or chicken broth instead of vegetable broth
- Add a can of Rotel tomatoes or salsa
- Add your favorite seasonings (maybe basil & oregano or cilantro)
- After blending, add some cooked chicken
- Top it with parmesan cheese
- Pour it over pasta or rice
The cooler weather is rolling in, so whip up some of this soup tonight. What a great way to nourish your body and warm your soul at the same time.
- 2 Tbsp olive oil
- 16 oz pkg baby carrots
- 5 stalks celery, chopped
- 2 sweet onions, chopped
- 2 zucchinis, chopped
- 1 small pkg sliced mushrooms
- 2 - 12 oz pkgs frozen cauliflower
- 1 pkg frozen spinach
- 32-48 oz vegetable broth
- 1 jar spaghetti sauce
- Fresh ginger, minced (small or large piece depending on how much you like ginger)
- Juice from 1 lemon
- Salt and pepper to taste
- Put olive oil, carrots, onions and celery into a big pot on medium high heat, and cook until the onions get a little color on them.
- Add the zucchinis, mushrooms, cauliflower, spinach, spaghetti sauce and enough broth to cover the veggies.
- Bring the soup to a simmer, and then add ginger.
- Simmer until the carrots are tender, stirring occasionally. A large pot of soup may take 2 hours to cook completely.
- Remove from heat, and let cool enough to make it easy and safe to work with. Using a stick blender, puree the soup. If you do not have a stick blender, pour the soup into your blender (in batches), and puree.
- Add salt, pepper and lemon juice to taste.