Today, I have two super simple soups and a time saving tip for you!
The first soup is a slight variation on a pureed soup recipe sent to me by a friend after I had a stomach problem and was stuck on a liquid diet for several weeks. The second one resulted from a pantry and fridge clean out when I had lots of odds and ends without any clear meals jumping out at me.
Get your stove tops ready and lets get cooking!
Creamy Broccoli and Asparagus Soup
Ingredients
1/2 bunch of asparagus, steamed
1/2 of a large crown of broccoli, steamed
1 small baking potato, peeled, cubed, and either steamed or boiled
1 to 2 Tablespoons of sauteed diced onions
1.5 Cups broth (chicken or vegetable)
1/2 Cup full fat coconut milk
Salt and pepper
Steam your asparagus, broccoli, and potato using your preferred steaming method (I like a basket steamer in a pot with a lid on the stove; my stepmom uses her microwave). Saute your onions in a small frying pan.
Combine the vegetables, broth, and coconut milk in your blender or a food processor and blend until smooth. Or, place everything in a stock pot and use an immersion blender to blend until smooth.
Season with salt and pepper to taste.
Ham and Veggie Soup
Ingredients:
2 tablespoons extra virgin olive oil
1 Cup diced yellow or white onion
1 Cup diced celery
1 Cup diced carrots
1 Cup diced, pre-cooked ham2 tablespoons flour
1/2 Cup wild rice mix
3 Cups broth (chicken or vegetable)
3 Cups water
Salt and pepper
Heat olive oil in a large stock pot and add onion, celery, carrots, and ham. Saute and stir over medium heat until onion and celery are translucent. Avoid browning the vegetables. Sprinkle with flour and stir to coat, being sure to scrape the bottom of the pan. Add wild rice milk.
Add 1/4 to 1/2 cup of broth and stir, scraping the bottom of the pan. Add another 1/4 to 1/2 cup of broth and stir some more. Add the remaining broth and water and bring to a boil. Reduce heat, cover, and simmer until the rice is cooked--about 15 to 20 minutes.
Season with salt and pepper as needed (the ham was salty enough that we didn't need to add much additional seasoning).
And, now for a tip...
My son and I absolutely loved both of these soups and will be making them several times more in the future! Before I wrap up, I also want to share a time saving kitchen tip with you!
Have you ever seen mirepoix mix at the store? Several stores sell it, but it costs a lot more than buying the individual three ingredients and simply making it yourself!
Maybe you haven't seen it and are wondering, what in the world is mirepoix mix?
Quite simply, it is a mix of equal parts diced carrot, diced onion, and diced celery. It is so incredibly simple to make and cheap too! Next time you are making soup, grab a bunch of extra onion, celery, and carrots and chop them into the same size diced pieces. Aim for an equal amount of each and then store them in containers in the fridge until you are ready to use them. While making the ham and veggie soup today, I chopped an extra 1.5 cups of celery, onion, and carrots (packed in containers of 1/2 cup of each ingredient) so I'm ready to go when we make another soup in a few days!
Making mirepoix mix ahead of time is super fast, super cheap, and will save you time chopping veggies in the future!
If you love soups, your slow cooker, or casseroles, check out this terrific cookbook--Taste of Home Casseroles, Slow Cooker & Soups! My mom gifted me this cookbook years ago at Christmas and we have loved the heck out of it! The recipes are hearty, warming, and delicious, perfect for the winter! Click HERE* or on the image to get your own copy on Amazon:
*This post contains affiliate links.
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Make your meal prep and planning even easier with this cute set of 5 colorful weekly meal plan pages from our Etsy shop:
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