If you know me, you know I love a good quick vitamix soup. In fact, 95% of the time I prefer it over a smoothie. Shocker, huh? To be honest as much as I love smoothies, the cold combo of them + a protein powder usually doesn’t go over so well on my tum tum. A bone broth base pureed veg soup on the other hand, I could literally sip on all day and my stomach would be in seventh heaven. The best part? It only takes a few minutes to throw together and you can still make the bowl stunning with fun toppings! I’ve even topped a soup bowl with a savory granola…there are literally no limits.
Veggie soup blends also happen to be the best way to use up vegetables that may be slightly past their prime. You know the ones that are still totally edible, they’re just a little limp and not super photogenic? Those are the ones I’m talking about. I will often whip up a soup blend or two the night before I get a new imperfect produce box (like a CSA box) delivery to be sure I’m not letting anything go to waste.
You can literally use any vegetables for a soup (my go to which is a bit creamier than this includes a root vegetable like carrot to sweet potato — yields a slightly creamier, thicker texture than this recipe ), but I am sharing my most recent, totally green, Low FODMAP approved concoction below.
serves two (or one hungry person)
Ingredients // Pantry items:
1 medium zucchini
1 head of broccoli - the bushy part only, stems cut off if Low FODMAP
3 large chard leaves
1 - 2c bone broth (depending on how thick you like your soup)
1/4c chopped parsley
Salt and pepper to taste
Apple cider vinegar
optional toppings: sautéed veggies, grain of choice, protein of choice
Chop up zucchini and broccoli
Throw chopped vegetables in a small stock pot with bone broth, bring to a boil, cover, and turn down to a simmer for about 10 minutes (until the veggies are soft)
While that’s simmering, de-stem and chop the chard
Throw the chard in the stock pot for the last minute so it gets a chance to cook
Take the pot off burner and let cool for a few minutes before transferring to blends (you don’t want anything exploding!!)
Chop the parsley and pull out spices
Once the broth // veg mixture has cooled a bit (can still be hot just not piping hot), transfer to blender and blend on high
Add a tablespoon of apple cider vinegar along with salt and pepper to taste
Blend some more
Serve in bowl(s) and top with a drizzle of olive oil, a sprinkling of turmeric, and all of your favorite toppings
I like to cook the vegetables in the broth as opposed to steaming them and blending with broth to be sure I’m not missing out on any nutrients. This recipe can also be made vegan with mineral broth or even just water as a sub for bone broth.