Winter Soup with a Twist

When I came home from spin class yesterday, my other half was sick with a horrible cold so I decided to throw together a soup from the leftover veggies we had in the house. I decided to mix it up a bit and even added string beans and eggplant to the recipe and was pleasantly surprised with the way the flavors blended together. Makes for a great meal in the winter as it is loaded with veggies and also can be great if you are sick.


Ingredients: one red pepper, 1/8 cup vanilla soy milk, 3/4 cup of string beans, half of an eggplant, half of a squash, half of an avocado, half of a sweet potato, 1 tablespoon of olive oil, 1 teaspoon of butter, red pepper, black pepper, garlic powder, onion seasonings, basil, 1 or 2 small slices of bread, 2 cups of water, grated parmesan cheese.

Slowly blend the veggies with the 2 cups of water and soy milk to form a type of vegetable puree. Add the mix into a sauce pan along with the butter, oil, and seasonings. Cook the soup on the stove on simmer from 30 minutes to 1 hour depending on how thick you want the soup to be. For this recipe I cooked the soup low on simmer for a full hour since I made it on Sunday when I had more time on my hands. Season the bread with butter, garlic, and any other seasonings you want and then cut the bread up into homemade bread crumbs. Add the breadcrumbs and a tiny pit of parmesan cheese to the soup and voila… healthy and delicious. You might want to add more or less butter and olive oil depending on personal preference.

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