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Vegetable Soup For Your Family

This is a very secret way to get your kids to eat their vegetables. I was so pleased when my 5 year old son and husband both asked for seconds on this. If you ask anyone to sit down and eat 3 carrots, 5 potatoes, and a glass of milk, that would be a tough sell. Not sure if I could even do that (or want to) and I love veggies. But. . . if you make it into soup, YES!

Since cold weather is a time for crock pot meals and roasts, often times there are lots of vegetable leftovers which usually end up in the trash can. No one wants to eat old carrots that were steamed 2 days ago, cold green beans, or baked potatoes that are all dried out. In my case, for prepping this recipe, I had 2-day old vegetables that were cooked in a crock pot with my most recent pork roast. Here is what I was up against:

Doesn't look too appetizing, yet we are all stuck there in front of the fridge staring at this thinking, "Should I just toss it?" NO! Keep it and I will show you why. First, we must admit to ourselves that no one is going to eat these as is. No one will try and heat them up to enjoy, and these sad veggies would have (in the past) ended up in the trash. But this time I had a bright idea to not waste food and give my family something to smile about. Enter, my trusty hand blender.

I took this entire glassware full of carrots, garlic, onions, and threw them into a saucepan. I began to heat them up while I gathered the rest of my ingredients.

Here is what you will need:

Vegetables that are cooked and have nowhere to go: onions, carrots, potatoes, even beans

2 cups of milk of your choice

(I used coconut milk, since I wanted the natural sweetness in my soup)

1 cup of broth of your choice

(I used chicken broth since it is what I had at the time in my fridge)

Salt and pepper to taste

Hand blender like this one:

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Whenever the weather gets colder, I become a diehard fan of soups. And since I had to use up my veggies in that moment, this was the perfect solution!

On medium heat, warm your vegetables, milk, and broth in a saucepan. Once the liquid starts to simmer, insert your hand blender and start blending on low. The veggies blend together nicely, since they are already cooked and should be soft. You can play around with both high and low settings on the mixer, but be extra careful not to splatter, as the liquid is hot. I blended for 5-7 minutes, until it became the creamy consistency I wanted. If you like chunky soups, then you can do less time.

Once it is blended to your liking, remove the hand mixer and return the soup to a simmer. Now is a good time to add any spices you like. Salt, pepper, & garlic powder are the trifecta I use on most everything. Serve and enjoy!

For this picture, I cut up a small sprig of arugula to make it look pretty. But it ended up tasting so delicious I added more arugula after the first bite. I went out on a limb here, and I could not believe how much of a "hit" this was in my house. Especially for the sad looking vegetables I was facing before I started. So, I encourage you, especially after cooking a roast, to try and give your veggies one more shot. Who knows, you may surprise yourself and your family!

Mom Soup: 1.

Canned Soup: 0.


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