Just the simplest of soups – although there are a LOT of vegetables in it, but the more the merrier, and the merrier the taste. I wasn’t expecting it to be so delicious!
A post from Carolyn. I don’t know about you, but after the holidays, of not-so-healthy eating, desserts served more often and just plain eating more than I usually do, I was so ready for some pure foods, healthier. My refrigerator had a bunch of vegetables and some had to be tossed in the trash, but what was there surely was enough to make a delicious soup. As I’m writing this, we’ve had rain – rain – and more rain. It’s so good for our soil as we’ve been in years of drought, so I’m not complaining. A rainy day makes me want to cook, as long as I don’t have other things I have to do. My usual busy routine has started up but I had a free day, and it was raining.
Often, when I look at recipes for vegetable soup, I think eh, veggie soup doesn’t have enough flavor to make me happy. But I decided to try it anyway since I had so many veggies that needed to be used. I’m SO glad I did, as this soup was scrumptious, and well worth making again.
Into a big pot went a sweet onion and leeks, with some olive oil. As that sweated I chopped up all the vegetables (red bells, poblanos, zucchini, yellow squash, a sweet potato, celery, carrots, garlic) and added them all at once.
Last month at the cooking class in San Diego, Phillis Carey mentioned how much she loves the new Better Than Bouillon Seasoned Vegetable Base. Picture at right. She also mentioned the same brand for chicken, the Roasted Chicken Base. I’ve bought both. And I also bought their Chili Base too, since I make more than a fair share of chili-based soups. All of them are available on amazon (use the links to get right to the pages).
All of these concentrates contain a goodly amount of sodium, so I didn’t add a single grain of salt to this soup. I added water, the vegetable paste/base, some oregano and thyme (my go-to herbs). Once the vegetables were done I removed some of it and whizzed it up with my immersion blender and poured it back into the soup (just to give the soup some thickened texture).
Then I added a little tiny can of corn and a big mound of grated Cheddar. Than I added a can of coconut cream. Now, about that. I buy Trader Joe’s coconut cream when I want that creamy texture, but I don’t want to taste coconut. TJ’s brand doesn’t taste like coconut. Neither their coconut cream or coconut milk has much of any taste of coconut. In this case, that’s what I wanted. I wasn’t making a coconut soup with vegetables, I merely wanted the creamy texture. If you want coconut milk that tastes like coconut, do buy Thai Kitchen. I buy it from a Costco that’s not near me at all as not all Costco’s carry it. Or use the link for amazon.
I scooped about a cup of soup into the bowl, added some grated Cheddar on top and a sprig of Italian parsley. Done.
What’s GOOD: altogether delicious. Healthy for sure. Lots of flavor (maybe it’s the broth that did it – but surely all the various veggies contributed too). The soup has some heat from the poblano chiles. If you’re sensitive to heat, use just one, or substitute green bell peppers. I don’t like green bell peppers, so you’ll almost never see them in my cooking repertoire! This recipe is a keeper in my book, and that’s saying something since I’m a bit reluctant to even make vegetable soup since I assume it’ll be blah. Not so with this one.
What’s NOT: really nothing. It’s a very flavorful soup. Relatively low in calorie too. A keeper, and yes, I’ll be making it again. It should freeze well.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Vegetable and Cheddar Soup
Recipe By: My own concoction, 2023
Servings: 12
2 tablespoons olive oil
1 large sweet onion — chopped
2 large leeks — cleaned, chopped
2 cloves garlic — minced
1 cup celery — chopped
2 small carrots — chopped
2 medium zucchini — chopped
1 medium yellow squash — chopped
2 medium poblano peppers — seeded, chopped
2 medium red bell peppers — seeded, chopped
1 large sweet potato
2 teaspoons dried thyme
2 teaspoons dried oregano
7 cups vegetable broth — I used Better Than Bouillon, seasoned vegetable base
15 ounces coconut cream
1 1/2 cups cheddar cheese — grated
1 1/2 cups canned corn — optional
1 cup frozen peas — optional
Salt and pepper to taste — (won’t need much salt)
Grated cheddar for serving, plus Italian parsley
NOTES: If desired, add a can of beans, or pasta, or rice, wild rice (precook it), brown rice (also precook it). I try to eat fewer carbohydrates, and sweet potatoes (which are a resistant starch) flow through your body with less absorption as a carb.
1. Heat olive oil in a large pot.
2. Add onion and leeks and stir frequently as the vegetable sweat for about 7-10 minutes over medium-low heat. Add garlic, celery, carrots, zucchini, squash, poblano peppers, red bell peppers and sweet potato. Add bouillon and water, or vegetable broth.
3. Bring mixture to a boil, lower heat and simmer for 15 minutes, or until the vegetables are cooked through.
4. Remove about 3 cups of soup and puree in blender (or use immersion blender), and return to the soup pot. Add coconut cream, grated cheese, corn (if using) and peas (if using). Taste for seasonings. When serving, grate more cheese on top and add some Italian parsley for color.
Per Serving: 336 Calories; 25g Fat (64.5% calories from fat); 11g Protein; 20g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 648mg Sodium; 7g Total Sugars; trace Vitamin D; 260mg Calcium; 2mg Iron; 554mg Potassium; 247mg Phosphorus.
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