A Soup to Warm You Up From the Inside, Even on the Coldest Days

It has been frigid here in New Hampshire for the last couple weeks. So, last week I made a big batch of this soup to have for lunch throughout the week and I thought I should share the recipe. Is there anything better than a warm bowl of soup on days that feel like they couldn’t get any colder? To be honest, I’m actually not even a big soup person but when I do have soup, I prefer the pureed variety. A nice smooth bowl of veggie goodness. I experiment a lot with different vegetable combinations and some come out better than others. My boyfriend and resident taste-tester can attest to this, he hasn’t been a fan of some of my more daring combinations. But, he does like this one and I do too! I especially like it because it is packed with nutritional benefits, and it’s filling, which is something I think some soups lack.

You can make this in a large pot on your stove top, in a slow cooker, or in an Instantpot, I provided instructions for all of them below.

 
soup recipe
 

Golden Veggie Soup


Prep Time: 10 Minutes

Cook Time: varies depending on cooking method


Ingredients

1 Medium-Small Green Cabbage

1 Head of Cauliflower

2 Green Apples

5 Large-Medium Carrots

1 Bulb Garlic (or less, I LOVE garlic)

1 Medium Onion (Yellow, White, Vidalia, whatever works)

1 Can of Chickpeas (drained, rinsed)

1 Can of Coconut Milk

Juice of 1 Lime

4 Cups Low Sodium Vegetable Juice

1-2 Cups Filtered Water

2 Tbsp. Turmeric

1 Tbsp. Cayenne

~1 Tbsp. Salt


 
soup recipe
 

Stovetop Instructions

  1. Peel garlic cloves, and cut off the bottom ends. Toss in a large pot.
  2. Roughly chop onion. Toss in pot.
  3. Add a little water, and sauté at medium heat until onions start to sweat.
  4. Cut carrots in half or thirds. Add to pot.
  5. Cut apples into slices, add everything but the core to the pot.
  6. Cut cauliflower into florets, and add to pot. You can add the leaves, and most of the stem too.
  7. Chop up cabbage and add to the pot.
  8. Add chickpeas, vegetable juice, lime juice, 1 cup water, turmeric, cayenne, and salt.
  9. Open the can of coconut milk, drain the liquid into the pot, then scoop half the solids into the pot. You can freeze the rest for use in smoothies, if you want.
  10. Stir as best you can, it’s likely cumbersome and full, don’t worry it will cook down.
  11. Reduce heat to medium-low, and cover for 20-30 minutes stirring occasionally. Be sure to stir well so that things on the bottom of the pot do not burn due to being stuck there.
  12. Using a fork test the tenderness of the carrots, and cauliflower, if the fork does not pierce them easily, continue cooking for 5-10 minutes (or until they’re forkable).
  13. Remove the pot from heat, I typically place mine on top of a pot holder, or silicone trivet. Be sure the surface is stable.
  14. A - Using an immersion blender, blend the soup into a puree. Careful that the immersion blender is always submerged when blending.
    B - If you do not have an immersion blender, allow the soup to cool for about half an hour, then transfer portions into a blender, until all of it has been pureed.
    C - This does not have to be pureed, that’s just my preference. If you are going to leave it as is, I suggest peeling the apples, and carrots, mincing the garlic, dicing the onion, and cabbage, and making the cauliflower bite size.
  15. If the soup seems too thick blend in more water, ½ a cup at a time.
  16. Taste, to see if it needs more salt or spices for your preference.
  17. Enjoy!

 
soup recipe
 

Slow Cooker Instructions

  1. Peel garlic cloves, and cut off the bottom ends. Toss in the slow cooker.
  2. Roughly chop onion. Toss in slow cooker.
  3. Cut carrots in half or thirds. Add to slow cooker.
  4. Cut apples into slices, add everything but the core to the slow cooker.
  5. Cut cauliflower into florets, and add to slow cooker. You can add the leaves, and most of the stem too.
  6. Chop up cabbage and add to the slow cooker.
  7. Add chickpeas, vegetable juice, lime juice, 1 cup water, turmeric, cayenne, and salt.
  8. Open the can of coconut milk, drain the liquid into the slow cooker, then scoop half the solids into the pot. You can freeze the rest for use in smoothies, if you want.
  9. Stir as best you can, it’s likely cumbersome and full, don’t worry it will cook down.
  10. Cook on high for 4 hours, or low for 6-7 hours.
  11. Using a fork test the tenderness of the carrots, and cauliflower, if the fork does not pierce them easily, continue cooking for 5-10 minutes (or until they’re forkable).
  12. A - Using an immersion blender, blend the soup into a puree. Careful that the immersion blender is always submerged when blending.
    B - If you do not have an immersion blender, allow the soup to cool for about half an hour, then transfer portions into a blender, until all of it has been pureed.
    C - This does not have to be pureed, that’s just my preference. If you are going to leave it as is, I suggest peeling the apples, and carrots, mincing the garlic, dicing the onion, and cabbage, and making the cauliflower bite size.
  13. If the soup seems too thick blend in more water, ½ a cup at a time.
  14. Taste, to see if it needs more salt or spices for your preference.
  15. Enjoy!

 
soup recipe
 

Instant Pot Instructions

  1. Peel garlic cloves, and cut off the bottom ends. Toss in the pot.
  2. Roughly chop onion. Toss in pot.
  3. Cut carrots in half or thirds. Add to pot.
  4. Cut apples into slices, add everything but the core to the pot.
  5. Cut cauliflower into florets, and add to pot. You can add the leaves, and most of the stem too.
  6. Chop up cabbage and add to the pot.
  7. Add vegetable juice, lime juice, 1 cup water, turmeric, cayenne, and salt.
  8. Open the can of coconut milk, drain the liquid into the pot, then scoop half the solids into the pot. You can freeze the rest for use in smoothies, if you want.
  9. Stir as best you can, it’s likely cumbersome and full, don’t worry it will cook down.
  10. Set on manual/pressure cook for 12 minutes. Be sure the steam release handle is set to “sealing.
  11. Once it’s done turn it off, and release the pressure by turning the steam release handle to the “venting” position.
  12. Using a fork test the tenderness of the carrots, and cauliflower, if the fork does not pierce them easily, set on manual for 2 more minutes (or until they’re forkable).
  13. Remove the pot from Instantpot, I typically place mine on top of a pot holder, or silicone trivet. Be sure the surface is stable.
  14. Add the chickpeas.
  15. A - Using an immersion blender, blend the soup into a puree. Careful that the immersion blender is always submerged when blending.
    B - If you do not have an immersion blender, allow the soup to cool for about half an hour, then transfer portions into a blender, until all of it has been pureed.
    C - This does not have to be pureed, that’s just my preference. If you are going to leave it as is, I suggest peeling the apples, and carrots, mincing the garlic, dicing the onion, and cabbage, and making the cauliflower bite size.
  16. If the soup seems too thick blend in more water, ½ a cup at a time.
  17. Taste, to see if it needs more salt or spices for your preference.
  18. Enjoy!

 
soup recipe
 

Feel free to spice it up with a little hot sauce over the top, or a sprinkle of seeds, I sometimes like to add about a 1/4 cup of rice or quinoa to mine to bulk it up a little.

Note: because I can’t be sure what size vegetables you pick out you may not be able to fit the entire cabbage, or the entire head of cauliflower – it won’t make or break it, just fit in what you can, no big deal.

I hope you guys give this a try, and let me know how it goes if you do! Don’t be afraid to post about it and tag me @liveloveleesh_ too!

Here’s to keeping warm!

Live, love,

leesh
 
VEGGIE SOUP