$2 and 40 Minute Vegetable Soup Template

$2 and 40 Minute Vegetable Soup Template

Vegetable soup doesn’t get enough credit. Too often it’s only used as a get-well remedy instead of a dinner spotlight. This $2 and 40 Minute Vegetable Soup Template is here to change all that. Time to throw out those over-salted, super-liquidly, probably expired cans in your pantry and trade up to a vegetable soup you’ll crave as a main course every day of the week.

The recipe template is provided below along with some sample ingredient lists to get your creative juices flowing!

Vegetable Soup Template

$2 and 40 Minute Vegetable Soup Template

Did you know all the soup recipes you find on the internet have the same basic structure? With this vegetable soup template you can free yourself from recipes and create whatever you want!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: vegetable soup
Servings: 8 servings
Calories: 220kcal
Author: apartmentchefnick

Equipment

  • Large pot
  • Immersion Blender
  • Chef's knife
  • Large wooden or plastic spoon
  • Small bowl

Ingredients

  • 4 lbs fresh, frozen, or pureed vegetables, roughly chopped
  • 4 cups low sodium organic vegetable broth
  • 1 onion, roughly chopped
  • 6 cloves garlic (optional)
  • Healthy fat (1/2 of 14oz can of coconut milk or 1/4 cup of almond butter) (optional)
  • 1 tbsp grapeseed oil (or any oil of choice)
  • 2 tbsp spices
  • 1 tsp salt
  • 1/2 tsp cayenne (optional)

Toppings (Optional)

  • Nuts/seeds
  • Créme fraïche
  • Cilantro/parsley
  • Lemon/lime
  • More Spices
  • Etc.

Instructions

  • Chop the onion and garlic and set aside. Chop the 4 lbs of vegetables into approximately 1″ sized pieces. If using frozen vegetables, steam in the microwave.
  • Heat enough oil to cover the bottom of the pot (~1TBSP) over medium-low heat (4 out of 10), add onion, garlic, spices and salt. Cook, stirring occasionally, until the onions brown and soften (~3 minutes).
  • Add the chopped vegetables, vegetable broth, and healthy fat (if using) and bring to boil, stirring occasionally.
  • Once boiling, reduce heat to a simmer and cook uncovered for 15 minutes.
  • Turn off the stovetop and use the immersion blender to liquefy the vegetable chunks to your desired consistency.
  • Let cool in serving bowls for 10 minutes, decorate and enjoy!

Tips:

Ingredients: Did you know that you can make delicious vegetable stock from your left over vegetable scraps. Check out my $0 Crock Pot Vegetable Stock to learn how!

Step 1 – Haven’t started using frozen vegetables yet? Add quicker soup making as another reason you should be. Since they come washed and chopped, there’s even less work you need to do. My passion for frozen vegetables can be found here along with many other meal prep tips.

Step 2 – Don’t worry about the spices sticking to the bottom of the pan during this step. Once you add the broth and scrape the bottom of the pan a little with a spoon it will all come right off. You’ll be left with a clean pot and easy clean up after dinner!

Step 3 – If adding a nut butter, you can mix it with some of the vegetable broth before adding it to the soup to help it disperse evenly. If using coconut milk, just dump it on in. If adding coconut milk, pour it into a small bowl first to stir it into a smooth mixture before adding it the soup.

Step 5 – If you want a smooth purée, make sure to scrape the edges of the pan once or twice with the spoon and then, when you think you’re done, blend for 30 more seconds!

Step 6 – The soup gets better and better as it cools. But the kitchen smells so good and usually I’m too hungry to wait. Immediately putting the soup in smaller serving bowls helps decrease your cooling time or just toss in an ice cube or two to get the delicious soup to your mouth faster!

Cost:

  • 4 lbs of organic fresh, frozen, or puréed vegetables ~ $9
  • 4 cups of low sodium organic vegetable broth ~ $2
  • 1 onion ~ $1
  • 6 cloves of garlic (optional) ~ $0.25
  • Healthy fat (1/2 of 14oz can of coconut milk or 1/4 cup of almond butter) (optional) ~ $1.75
  • 1 TBSP grapeseed oil (or any oil of choice) ~ $0.10
  • 2 TBSP of spices ~ $0.75
  • 1 tsp salt – negligible
  • 1/2 tsp cayenne (optional) – negligible
  • Toppings ~ $1

Total Cost per Batch of Soup ~ $16

Cost per serving (~8 servings) ~ $2

Ingredient Lists:

Sweet Potato-Carrot-Cauliflower Soup

  • 2 lbs of fresh sweet potato
  • 1 lb of fresh carrots
  • 1 lbs of organic frozen cauliflower
  • 4 cups of low sodium organic vegetable broth
  • 1 sweet onion
  • 6 cloves of garlic
  • 1/4 cup of almond butter
  • 1 TBSP grapeseed oil
  • 1 TBSP of sweet paprika
  • 1 TBSP of chili powder
  • 1 tsp salt
  • 1/2 tsp cayenne
  • Toppings – Chopped almonds/pecans, cilantro, lime
Carrot Sweet Potato Vegetable soup template
Sweet Potato-Carrot-Cauliflower Vegetable Soup

Coconut Cream of Broccoli-Cauliflower Soup

  • 2 lbs of organic frozen cauliflower
  • 2 lbs of organic frozen broccoli
  • 4 cups of low sodium organic vegetable broth
  • 1 white
  • 6 cloves of garlic
  • 1/2 of 14oz can of coconut milk or 1/4 cup of almond butter) (optional)
  • 1 TBSP coconut oil
  • 2 TBSP of ginger
  • 1 tsp salt
  • 1/2 tsp cayenne (optional)
  • Toppings – Chopped almonds, green onion, cilantro, more coconut milk
Coconut Broccoli Cauliflower Vegetable Soup Template
Coconut Broccoli Cauliflower Vegetable Soup

Conclusion:

The reason that I’ve started to eat less meat isn’t because I like meat less, but because I like vegetables more. Homemade soup is a big reason why. I can take any vegetables I like, roughly chop and toss them in a pot with some spices and 20 minutes later – BOOM – incredibly flavorful and delicious soup. No flavor is off limits! Jump off this vegetable soup template to create your own or follow one of the sample ingredients lists above!

If you’re looking to make more healthy, delicious, high yield recipes:

As always, make informed food decisions. Know your ingredients, know your costs!



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