Creamy Vegetable Soup
I was in a mood the other night. I was tired of the same-old-same-old and was very much in the mood for something for dinner that was easy, but filled with vegetables. And it was chilly outside. Going through our food storage, I figured a nice pot of vegetable soup would fit the bill. I started re-hydrating things, and before I knew it, we had dinner!
It sort of created itself as I went along. My original intention was to have a more broth-like soup, but the idea struck me to turn the potatoes into the creamy broth. I hope that you enjoy this one as much as we did. It was hot, packed full of veggies, and very filling.
I have added a few ideas for variations on the recipe, in case you would like to try something different. Maybe one day you can have it as made, but the second day, turn the leftovers into a cheesey soup for dinner!
CREAMY VEGETABLE SOUP
1/3 Cup Freeze dried Celery
2 Cups Freeze Dried Potato Dices
6 Cups Water
2 Tbsp Vegetarian Chicken bullion
Place water in a soup pot, add the bullion, mix well, and bring to a boil. Add the celery and potatoes, reduce heat and simmer a few minutes. Then turn heat off and allow to sit.
1/3 Cup Freeze Dried Onions plus 2 Tbsp water in a small bowl, set aside.
2 Tbsp olive oil
Garlic powder to taste
2-16 oz bags of California Mix (Broccoli, Cauliflower and Carrots)
1/2-3/4 Cup water
In large saucepan, heat olive oil. Add the rehydrated onions and Garlic powder to taste.
Sautee until onions appear clear, then add frozen vegetables and water. Bring water to a boil. Steam the vegetables with the lid on to conserve liquid. When soft and tender, using a potato masher, mash the vegetables slightly so that they are in smaller, bite sized pieces for soup. Set aside.
4 Tbsp Freeze Dried Sour Cream
5 Tbsp Freeze Dried Milk Powder
1 1/2 Cups water
Shake well in a jar and set aside.
Return to the Potato mix in the soup pot and with your hand blender, blend this mix until smooth. You may leave some chunks if desired. Once ready, scrape the onion/vegetable mix into the soup pot, mix well, and turn the heat to medium/medium high, depending on your stove, to bring it to a light boil without scorching the potato broth. Reduce heat to simmer and allow the flavors to blend for a few minutes. Pour in the milk mixture and heat through. Serve hot with fresh bread, or crackers.
NOTE: You may use Freeze Dried Carrots, Broccoli, Cauliflower, but I find for this recipe the frozen do work best. Fresh would be great, too.
VARIETY: You can add meat to this if you are looking for a higher protein meal. Just remember to rehydrate it before adding to the soup, then heat through. Other vegetables may also be added, such as corn, peas, or peppers. Maybe even some turnips fresh from your garden.
Start with this as a soup base, and use your imagination. Cheese? Rice?
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Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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