I'm thinking another batch of chunky vegetables soup. MealPrep Friday - Since it's freezing outside I might as well take a freezer inventory. Making use of that ole bag of mix vegetables shoved way back in freezer.
And let's not forget about the forgotten veggies left in the crisper drawer. We're all guilty of this. Out of sight, out of mind. And that includes the outdated seasonings way back in the pantry or cabinets. That's another story, right?
Tip: roasting veggies in foil or parchment paper. With or without oiling it, it's really up to you.
What's here; - Ole bag of frozen mixed vegetables. - Brussels Sprouts - Celery - Onions - Drizzle of Evoo - Chicken Broth ( not shown)
- Hand blender "immersion blender" Seasoned with whatever spices you have on hand. Preheat oven 350. Roast until your desired doneness.
GetLostWithDeeFit Tip: Roasted vegetables are the prefect foundation for any creamy soup. Soups are a great way to use those frozen vegetables and or leftover veggies.
Roasting the vegetables off first instead of boiling them. There is so much more flavor! Give it a try, and let me know what you think! Trust us, once you start roasting veggies, you'll never go back to the pain ole boiled veggies.
Watch this! Pouring the chicken broth....I'm so dramatic. How else would I be? If not Me.
Anywoo, Carefully blend purée the soup in batches with an immersion blender.
Enjoy Life, It's Delicious
How beautiful is this? The recipe is easy, delicious and low carb but feel free to add proteins like tofu, chicken, or shrimp into the mix!
YA’LL, HELP ME OUT, OK?
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