Not for myself, that is, but for many people. There are millions of types of soups on those shelves, and every single one of them can be made at home into cheaper and much healthier versions. I was very lucky that I grew up with a mother that knew how to pinch pennies, and knew how to make soup. Thus, without even knowing it, my mom taught me that homemade soup is the way to go.
I call this recipe the cream of (insert vegetable here) soup. This is how I picture cream of vegetable soup, not like what you get on shelves or in restaurant. My fresh, light, and low-calorie version has nothing to do with the mucusy thick, barely-any-vegetables-there soups that places like Tim Hortons carry. This is so easy to make, so cheap to make, and so healthy to make. And I didnt even mention the tasty aspect. This cost MAYBE 3$ for at least 8 portions of 1 cup to make. So there is NO reason not to try this (and automatically fall in love with it) at home.
- 1 head of cauliflower (or broccoli, asparagus, medley of veggies, whatever you have)
- 1 onion
- 2-4 potatoes (depending on size)
- 2 liters of chicken broth (you can use water and add powdered broth as well afterwards)
- desired spices (I used pepper, a bit of cayenne pepper, and parsley this time)
- Roughly cut up your cauliflower, slice your onions, and dice your potatoes. Put into large pot.
- Add chicken broth and top with water until pot is full and veggies are submerged.
- Boil away until everything is tender (took me about 20 mns)
4. Strain about two cups of the veggies and put into seperate container. Mash with fork. Reserve. We will later add this to have texture.
5. Puree with hand mixer or food processor the contents of your pot until it is smooth and without lumps. Add reserved veggies and stir.
6. Taste and add spices to your liking.
Voila, c'est fini! Easy, no?