Cream of Any Veggie Soup

 
  • Cooking and Prep: 2 h 20 m
  • Serves: 6
  • No Allergens

This recipe was based on what veggies I had in the house. Feel free to adjust with what you have. Squash or zucchini is great. Substitute one root veggie for another. I’ve made this countless times and it’s always different and always delicious. It’s the perfect way to add a veggie to any main and side for a nutritious, filling dinner. Enjoy!

Ingredients (11)

Main ingredients

Start Cooking

Prepare the Soup

  1. Sauté onion in olive oil until soft. Add the garlic and sauté. Add all the chopped vegetables. Add bag of heaven and earth riced cauliflower. 

  2. Add water just to the level of the vegetables, not higher. Add salt and pepper to taste.

  3. Cook for two hours.

  4. Fully purée or semi purée to your liking. Feel free to add hot water or broth to thin out soup to taste.



 
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