I recently tried this Cream of Green Vegetable Soup by Ricardo Cuisine. This soup is perfect for adding veggies to your diet! It is also a quick and easy recipe to make and take to potlucks. If you have a busy schedule and are looking for something that is quick and easy, this is definitely a recipe worth trying! I adapted the recipe slightly since I know a lot of my followers are dairy intolerant. The recipe was already gluten-free so no adjustments were needed to be made!
I am a big fan of meal prepping. Life gets hectic and it can be easy to slip from your clean eating habits. I love to make soups and muffins in big batches and then freeze them individually to take to work with me. This saves so much money and then you know exactly what is in your food. This can be very beneficial for those with severe food allergies like myself. This Cream of Green Vegetable Soup freezes well and is perfect to take to work for lunch.
Cream of Green Vegetable Soup – Ricardo Cuisine
Equipment
- Vitamix
Ingredients
- 3 stalks celery chopped
- 1 leek chopped
- 2 Tbs. avocado oil
- 3 cloves garlic minced
- 5 cups organic chicken broth
- 2 cups organic russet potatoes peeled and diced
- 1 sprig fresh rosemary
- 6 cups fresh organic spinach
- 1 cup coconut milk
- dash himalayan salt and pepper
Instructions
- In a large pot, sauté the celery, leek and garlic in the avocado oil until soft. Season with the himalayan salt and pepper.
- Add in the chicken broth, russet potatoes and 1 rosemary sprig and bring to a boil (approx. 15 minutes or until the potatoes are soft.)
- Remove the rosemary sprig and turn off the heat.
- Quickly add the spinach to the soup to soften.
- Carefully pour the soup into your Vitamix or high powered blender. Blend until smooth.
- Serve immediately and garnish with coconut milk and rosemary sprigs.
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