Frozen Vegetable Soup
A soup that uses an entire bag of frozen vegetables!? Count us in. It’s not a show pony soup, but it’s super yummy! We love it with bread, but I think it would also be great over rice for toddlers.
Servings: 6 servings
Ingredients
- 3 Tablespoons olive oil or butter of choice
- 3 Tablespoons flour
- 1/2 cup onion, finely diced
- 2 garlic cloves, minced or diced
- 1/2 teaspoon salt
- 2 cups low-sodium broth
- 15 ounce bag of frozen vegetables (the kind with carrots, corn, and peas)
- 2 cups milk of choice
- 3/4 cup soaked cashews
Instructions
- Cook the oil/butter over medium low heat in a large pot. Add the flour and cook to make a roux, stirring often.
- Add the onion and garlic and cook until softened. Add the salt and the broth (you can omit salt for younger kids).
- Add the veggies and simmer until cooked through.
- Purée the milk and cashews until creamy and smooth and add to the soup. Use an immersion blender (or back to the blender) to purée.
Notes
- I suppose you could also just purée the cashews and soup together with the milk if you want! Assuming it will work the same way.
- This one was also yummy stirred in with some cheese of choice — kinda like a creamy broccoli cheese vibe.
- I haven’t tried it but also think this would be good with some puréed white beans in!
- This soup is a plant-based version modeled after Dolly Parton's famous stampede soup. I haven’t actually been to Dolly’s restaurant so I'm not sure how close this comes to the original, but it’s good.