April 05, 2011

Creamy Green Soup

Creamy, thick and velvety soup is a perfect work-day lunch. It is not too heavy so you won't feel like taking a nap afterwards, but it is satisfying and delicious. Using oats to thicken the soup is an ingenious way  to give the soup a creamy taste without using actual cream and of course you can adjust the amount of vegetable stock used, I just happen to love my soups very thick. You can use any green vegetables you have at home, this is a very forgiving and improvise-friendly recipe! 

Creamy Green Soup
(serves 2-4)

1 tbsp olive oil
1/2 small broccoli (about 170g), chopped
100g green beans, chopped
2 medium zucchinis, chopped
1 cup rolled oats
2 cups low-fat milk (or non-dairy milk)
1,5 cups water
1 tsp organic vegetable stock (powder)
pinch of salt
freshly ground black pepper

1. Heat the olive oil in a large saucepan.

2. Add the broccoli florets and stalk, green beans and zucchinis. Sauté for a couple of minutes, then add the oats, milk, water and vegetable stock. Add more water (or vegetable stock) if you want the soup thinner.

3. Bring to boil, then let simmer for about 10 minutes.

4. Take the saucepan off the heat and process in a food processor or with a stab mixer. Season with salt and pepper.