Budget-Friendly 4-Ingredient Veggie Soups


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Broccoli Soup

Ingredients
for 2 servings

6 cups water
1 salt, to taste
1 head broccoli
1 pepper, to taste

Preparation

  1. On a cutting board, use a knife to remove the broccoli florets. Discard the stem.
  2. In a medium saucepan, bring the water to a rolling boil, season with salt, and add broccoli. Cover and cook for 3½-4 minutes, until a knife can easily run through the florets.
  3. Transfer the broccoli to a blender with a slotted spoon. Reserve the water.
  4. Add broccoli, pepper, and broccoli stock to the blender and blend until smooth. Keep adding water until desired consistency is reached.
  5. Enjoy!


Cauliflower Soup

Ingredients
for 2 servings

6 cups water
1 salt, to taste
1 head cauliflower
1 pepper, to taste

Preparation

  1. On a cutting board, use a knife to remove the cauliflower florets. Discard the stem.
  2. In a medium saucepan, bring the water to a rolling boil, season with salt, and add cauliflower. Cover and cook for 6-7 minutes, until a
  3. knife can easily run through the florets.
  4. Transfer the cauliflower to a blender with a slotted spoon. Reserve the water.
  5. Add cauliflower, pepper, and 1 cup (235 ml) of cauliflower stock to a blender and blend until a smooth consistency is reached.
  6. Enjoy!


Beet Soup

Ingredients
for 2 servings

6 cups water
1 salt, to taste
3 beets, chopped
1 pepper, to taste

Preparation

  1. In a medium saucepan bring the water to a rolling boil, season with salt, and add the beets. Cover and cook for 7-8 minutes, until a knife easily pierces the beets.
  2. Use a slotted spoon to remove the beets from the water and transfer to a blender. Reserve the water.
  3. Blend beets, pepper, and 1½-2 cups (355-470 ml) beet stock in a blender until a smooth consistency is reached.
  4. Enjoy!


Red Pepper Soup

Ingredients
for 2 servings

6 cups water
1 salt, to taste
3 red bell peppers, chopped
1 pepper, to taste

Preparation

  1. In a medium saucepan, bring the water to a rolling boil, season with salt, and add the peppers. Cover and cook for 6-7 minutes, until a knife easily pierces the peppers.
  2. Use a slotted spoon to remove the peppers from the water and transfer to a blender. Reserve the water.
  3. Add peppers, pepper, and 1 cup (235 ml) of reserved pepper stock to the blender blend until a smooth consistency is reached.
  4. Enjoy!