Creamy Veggie Soup

Creamy Veggie Soup

This soup is delicious and great for when you want a low-impact, easy-to-digest-but-full-of-flavor dish. You start with carrots, sweet potatoes, and asparagus. Have some milk, I use hazelnut or oat made by Pacific, and some broth base, I use Better Than Bouillon-Low Sodium Chicken. 

Chop the vegetables and put them in boiling water, and then boil for 30 to 45 minutes. I usually leave them on the burner while I'm cooking the sides and dessert.

Get out the blender and add the milk, oil, and bouillon. When ready, add the vegetables and blend, then serve.

 

Creamy Veggie Soup (serves 4)

4 carrots chopped

3 small sweet potatoes chopped

1 lb asparagus chopped

3 cups hazelnut milk

3 tablespoons olive oil

2 tablespoons better than bouillon