With thanksgiving fast approaching, I was attempting to clean out my fridge.
I had quite a few veggies that I needed to ‘use up’ before the big day. It’s been cool around Ohio ~ so I decided that a nice big pot of soup was in order 🙂 This recipe was easy peasy!! Steve & I BOTH loved it. We’ve had leftovers for the last several days and we’re not sick of it yet. That’s definitely the mark of a good meal. I named the recipe “cream” of veggie soup.. though it doesn’t have ANY actual cream in it. It reminds me of a soup that I used to serve at a restaurant I worked at called Golden Basket in Appleton. Their soup was much chunkier ~ but I love the thick creaminess that this soup offers. I hope you like it as much as we did!
- 1 head broccoli, rinsed & roughly chopped
- 1 head cauliflower, rinsed & roughly chopped
- 1 bag small carrots, chopped into bite size pieces
- 4 quarts of chicken stock
- 1/2 c. uncooked, traditional (not instant) brown rice
- 1 Tbsp dill weed
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1-2 Tbsp olive oil
- 1 package (8oz) low fat cream cheese
- 1 tsp Italian seasoning blend (basil, oregano, sage)
- Sea salt to taste (I added this into my own soup bowl right before serving)
In a large stock pot, combine all of the above ingredients (except salt, italian seasoning & cream cheese). Add extra water (1-4 c.) to cover the veggies if needed. I filled the stock pot almost to the top with chicken stock & water.
Bring water/stock to a boil. Turn down to simmer & cook, covered, for approx 2 hours.
At this point, the broccoli & cauliflower will mostly have broken down into the soup…Blend soup with an immersion blender. Stir the cream cheese & Italian seasoning into the soup. Taste, season again as needed.
Ladle soup into bowls and top with a dash of sea salt.
When reheating, you’ll need to add milk to thin out the soup as it thickens in the fridge.
This would be great in a bread bowl 🙂 It’s a super hearty (and HEALTHY!) soup for winter.