Frozen Vegetable Soup
We make this frozen veggie soup with freezer and pantry staples for a cozy, warming lunch or light dinner!
Servings: 2 servings
Calories: 416kcal
Ingredients
- 1.5 tablespoon olive oil
- 4 cups frozen vegetables
- 2 cups frozen butternut squash
- ¼ teaspoon dried thyme
- ¼ teaspoon dried parsley
- ⅛ teaspoon garlic powder more to preference
- 2.25 cups vegetable stock
- ¼ cup non dairy milk or coconut milk
- pinch salt
- pinch ground black pepper optional
Instructions
- Drizzle olive oil in your soup pot or Dutch oven and bring a medium heat. Tip in the frozen mixed vegetables and butternut squash. Sprinkle on the dried herbs and garlic powder and stir well. Cook for 3-4 minutes, stirring to prevent sticking as needed.
- Pour in the vegetable stock and bring to a boil. Reduce the heat to just under a simmer and cook for 18-20 minutes, or until the vegetables are soft and fork tender.
- Pour in the non dairy milk and stir well. Use a ladle to transfer about a third of the soup to a blender and blend. Pour the blended mixture back into the pot. Season with salt and black pepper, if using, and heat for a minute or two.
- Ladle into your serving bowls.
Notes
- There are many variations of bags of frozen veggies, so use a type that has a combination that works for you. I like to add in a small amount of frozen butternut squash too.
- Love onion? Add some frozen diced onion too!
- This may seem like a small amount of vegetable stock, but the frozen vegetables will release water as they thaw.
- Instead of using a blender, you could also use an immersion blender and blend some of the soup in the pot to the consistency you like.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- vegetable stock will depend on ingredients used and cooking method.
- black pepper, which scores 2.
- non-dairy milks have various scores.
- use low histamine frozen vegetables that you know you tolerate well.
Nutrition
Calories: 416kcal | Carbohydrates: 70g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1249mg | Potassium: 1310mg | Fiber: 18g | Sugar: 6g | Vitamin A: 34050IU | Vitamin C: 69mg | Calcium: 202mg | Iron: 5mg
