I made a sacrifice when I bought our new fridge freezer, I decided to go for a slightly bigger fridge and a smaller freezer. I've had to say goodbye to my ice cream maker as the bowl wouldn't fit, but maybe that's for the best.
I wanted to make a bit of room in the freezer and I really wasn't using the frozen cauliflower or the frozen broccoli because I tend to buy that fresh. It had to go, so I came up with a plan. Soup.
The clearing-out-the-freezer soup plan didn't really work out. The soup was so quick, so good and so nutritious that I now have to make sure I always have frozen cauliflower and broccoli. It's actually become one of our favourite soups and it is a blessing on weeknights when we get home late and I need to throw a quick meal together.
The fun part is there is no preparation or chopping. I just throw all the ingredients and the stock into my Vitamix and whizz it up into a smooth delicious soup, then pour into a pan to heat it for a couple of minutes and serve. Voila!
Now I know you are already excited about this soup, but be prepared to be blown away.
This soup is very high in Vitamin C and Vitamin A and high in Vitamin B6, but that isn't the best part.
Are you sitting down?
Make this soup from supermarket value frozen vegetables and this soup costs just £1.20 for the whole pot, that's just 20p per serving.
Now on to the calories. This soup is great for the 5:2 Diet, which I seriously need to do properly again. It comes in at only 42 calories per serving (6 servings) or 50 calories for 4 servings.
5 Minute Green Smoothie Soup
A no prep, quick soup that's packed with flavour and is super healthy. It's one you have to try. It's also a good meal if you are watching your weight or your pennies.
- 175g frozen broccoli
- 150g frozen cauliflower
- 100g frozen peas
- 75g frozen spinach
- 1½ pints/3 cups/1 litre vegetable stock (3-4 cubes)
- a good grinding of black pepper
1. Boil the kettle and make up the stock.2. Place the frozen vegetables in a blender or food processor and cover with stock. 3. Whizz to blend into a smooth soup. If you don't have a Vitamix (buy one, no really it will be the best investment you ever make) leave the veg in the stock for a few minutes to soften before you whizz it up.4. Pour into a pan and heat, then season with pepper. It probably won't need salt as the stock can be salty.5. Serve and enjoy!
Yield: Serves 4-6
I am entering my soup into 4 challenges.
1. No Croutons Required, a monthly vegetarian soup and salad challenge hosted this month by my co-host Lisa over at Lisa's Kitchen.
2. Extra Veg, a monthly challenge that hopes to help us all eat more veg. Set up by Helen over at Fuss Free Flavours and Michelle over at Utterly Scrummy, but hosted this month by Shaheen over at Allotment 2 Kitchen.
3. Credit Crunch Munch, a monthly challenge to help us watch our pennies. Set up by Helen over at Fuss Free Flavours and Camilla over at Fab Food For All, but hosted this month by Gingey over at Gingey Bites.
4. Family Foodies, a monthly family challenge run by Vanesther over at Bangers and Mash. The topic this month is cheap and cheerful.