Easy Frozen Vegetable Soup (No Tomatoes, Vegan)
A delicious lazy frozen vegetable soup, Just chop up some potatoes and throw them in a pot along with frozen vegetables, add a few more ingredients, simmer, and blend.
Servings: 6 people
Calories: 339kcal
Equipment
- 1 chopping board
- 1 vegetable peeler or paring knife optional
- 1 pot or saucepan large
Ingredients
- 22 ounces Potatoes clean, about 3 large ones
- 26.5 ounces Frozen broccoli, cauliflower, carrot mix
- 13 ounces Frozen sofrito mix (mixed frozen peppers and onions)
- 32 fluid ounces Vegetable stock
- 13.5 fluid ounces Coconut milk High quality, see notes for substitutions.
- 1 teaspoon Table salt plus more to taste
- ½ teaspoon ground white or black pepper plus more to serve
Instructions
- Peel and roughly chop the potatoes into 1.5-inch pieces. Peeling is optional, especially if your potatoes have very thin, clean skin, but will give a smoother soup when pureed.
- Add all of the ingredients to a large pot or saucepan, including the coconut milk. If you are substituting the coconut milk do not add the substitute now, add it at the end of cooking instead.
- Bring the mixture to a boil on high heat and then reduce to medium-high and leave at a lively simmer for 20 minutes.
- Remove the soup from the heat, let cool slightly, and blend with a stick (immersion) blender until smooth. If you opted to substitute the coconut milk, add half the amount of the substitute now (see the notes below). Taste and add more salt if needed. Serve hot with plenty of white or black pepper.
Notes
- You can substitute the coconut milk with heavy cream or sour cream. For a low-fat option, use Fage or Greek yogurt. If using Fage or yogurt, temper by adding a ladle of the soup to the yogurt, whisk, add another ladle, whisk again, and then add back to the pot (prevents curdling). Use half the amount of coconut milk (200ml) and then adjust to taste. Do not add at the beginning with the other ingredients; add at the end.
- This soup will keep in the fridge for up to five days and in the freezer for up to three months.
- If you don't have an immersion blender, you can use a regular blender. First, let the soup cool down to a warm temperature. Then, add to the blender but only fill halfway. Remove the center cap or open the pour spout cover, and cover the gap with a clean tea towel or cloth before blending. This will prevent the steam from the warm soup from building up and popping the lid off the blender.
- To make this in an Instant Pot, reduce the vegetable stock to 700ml, and pressure cook on high for ten minutes, then do a quick release and blend.
- To make this soup in the crockpot, reduce the vegetable stock to 700ml and cook on low for 5-7 hours or until the potatoes are fork tender.
Nutrition
Serving: 1bowl | Calories: 339kcal | Carbohydrates: 47g | Protein: 10g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1121mg | Potassium: 982mg | Fiber: 10g | Sugar: 2g | Vitamin A: 9816IU | Vitamin C: 41mg | Calcium: 72mg | Iron: 5mg