I think I have told you this before, but the majority of my recipes come straight from whatever ingredients I have leftover in the fridge. Sometimes I stand there with the doors swung open for what seems like an eternity, digging around in the vegetable crisper or moving stuff around on the shelves. Steve hates it when the fridge door is open. In fact, if he has the chance, he closes it while I’m still inside looking for things to take out!
The process of creating an original recipe is sometimes mind boggling. My dishes are quite often made with unmeasured ingredients. It’s the way my mom taught me to cook and she still will not pick up a measuring cup or spoon at 94.
- I don’t want to be blamed for a recipe disaster
- You need to measure….there’s just no way around it
Not gonna lie. I didn’t measure the ingredients for this soup. It was one of those days that I did a “TOSS” and “hope for the best” theme. And then, I completely forgot what I put into the recipe. Good thing I snapchated the whole thing so that I could follow my own instructions. Sometimes, I’m such an idiot.
Ya know what? I hoped for the best with this soup and it actually happened.
I took everything I had that was green out of the crisper and laid it on the counter. Then I got my blender out. I have a Vitamix, which actually makes hot soup. It’s magical and the best appliance I have ever had next to my stand mixmaster, of course.
- 2 cups low sodium organic chicken broth, homemade or store bought
- ½ cup half and half, heavy cream, or milk (I used Almond Coconut Milk)
- 1 teaspoon lemon juice
- 1 medium zucchini, chopped
- 1 cup of chopped broccoli florets
- 1 celery stalk
- 1 cup of baby spinach leaves
- 1 cup of chopped kale
- 1 teaspoon chili powder
- Salt and pepper to taste
- Greek yogurt drizzle and pomegranate seeds for garnish
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.Turn on machine and slowly increase speed to Variable 10, then to High.
- Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
- Season to taste with salt and pepper.
- Note: if you don't have a Vitamix you can make this soup in a large pot.
- Bring all ingredients to a boil, let simmer for 20 minutes. Pour soup into blender to puree or use an immersion blender. Next note: make sure that the lid is tightly secured on the blender, as you are working with hot liquid and don't want it to explode and burn you.