Wednesday, April 7, 2010

Spring Vegetable Soup



On a warm day like today, I bet you're probably not thinking about soup. Strangely enough, though, hot days make me crave hot food. I'm an ice cream in the winter, soup in the summer kind of gal. Although, as you might have noticed, there's really no time I don't eat soup. The inspiration behind this dish though was the lovely weather. I wanted to keep it light and simple to go with the fresh, breezy day we had. I had roasted a chicken a few nights ago, so I used my chicken broth from that, which I think gives the soup a richer flavor than store bought chicken broth. However, I buy chicken broth all the time, and if there's a brand you particularly like (or a vegetarian broth), that would work just as well. This soup can also be dairy free if you want to use a non-dairy alternative for the milk. I've been using Trader Joe's new Organic Whole Grain Drink but I think unsweetened almond milk would be delicious in this soup. And as for the vegetables, onions, carrots, and celery are a no-brainer for soup, but you can use whatever you have on hand. I think that's one of the reasons I like cooking it so much. Unlike my trials and tribulations with gluten free and sugar free baking, it's really hard to go wrong with soup. A dash of this, a spot of that, throw in whatever vegetables you have, add some random spices, and there you go. Dinner's ready!



Spring Vegetable Soup
Print-Friendly Option

Ingredients:
3 cups chicken broth
1 cup milk (or non-dairy alternative)
1/2 onion, diced
2 carrots, diced
2 celery stalks, diced
1 garlic clove, diced
2 handfuls fresh spinach, chopped
2 tsp. extra virgin olive oil
1/8 tsp. pepper
1/8 tsp. nutmeg
salt to taste

Directions:

  1. Heat olive oil in a medium-large saucepan. Add onions and saute 2-3 minutes.
  2. Add carrots and celery and saute 8-10 minutes, stirring occasionally.
  3. Add chicken broth and bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
  4. Add spinach and cook, uncovered, another 2-3 minutes.
  5. Puree half of soup in the blender and then return to pot. Stir in 1 cup milk and reheat. Add spices and heat gently approximately 5 more minutes.
Serves 4

15 comments:

Aubree Cherie said...

I like warm food on hot days too! At least light hot food like soup (if I eat anything 'heavy' on a hot day, I have the functioning capabilities of a slug.. if I'm lucky :))

Nutmeg sounds like a very unusual yet awesome addition. Its one of my favorite spices but I've never used it in soup. I bet it's good!

~Aubree Cherie

Lazaro Cooks! said...

I would be happy cooking soup everyday. It affords the cook the opportunity to untie ingredients into one unique flavor profile. Homemade chicken stock is always better than the store bought stuff. Your soup sounds great...especially now that it's lunch time!

Tasty Eats At Home said...

I love that this is a lightly creamy soup. Sounds wholesome and comforting. Yum!

Stacey said...

Thanks for the recipe. This is one I think my family might really like.

Fayinagirl (means Free One) said...

When we were living in China I noticed that a lot of people there ate very hot foods in the steaming hot days of summer. Interesting. =)

Nisrine@Dinners and Dreams said...

I love gluten-free recipes even though I must admit that I have much to learn about gluten-free diet.

Chelsey said...

I want soup too! But that's because there was a terrible spring snow storm here...Arrg! Just when I thought spring was here :) This looks nice and simple, I foresee it becoming my lunch sometime this week. Cheers!

Angie said...

Just wanted to say hello. I just happened across your blog...and love it! Can't wait to try some of your recipes!

Alea said...

This sounds very good! I think I have all of the ingredients on hand, so I'm going to plan on this for lunch tomorrow.

I do love soups, which are easy to make sugar and gluten free, especially after a day of fighting with gluten free flours!

gfe--gluten free easily said...

That looks and sounds wonderful, Iris! I really do love soups all year long, and a lighter one like this is great any time. :-)

Shirley

Chelsey said...

The weather is terrible here! I'm surprised the kids aren't lifting off like little kites it's soooo windy. For Lunch I made your soup to cheer us all up from the never-ending winter blues and it was great! Better than I even imagined.

Thanks Iris for making our day feel a little more spring-y.

Iris said...

Thanks Chelsey! You know what? I'm always afraid when other people try the recipes, they'll turn out horrible. It's nice to get your feedback!

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Tiffany said...

YUM! I am enjoying your soup right now. :D I only had vanilla flavored, unsweetened almond milk but it worked out well. It kind of gave the soup a mock coconut milk feel and I love coconut milk in soup (but hate the calories). I hope classes are going well!

Iris said...

Thanks Tiffany! I'm so glad you liked the soup! I love coconut milk in soup too, and almond milk sounds like a great, lower calorie alternative.

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