Bieler's Blended Vegetable Soup
Servings: 4
This blended vegetable soup is light, fresh, and nourishing, with zucchini, green beans, celery, and parsley blended into a silky, comforting bowl. A touch of coconut oil adds richness while letting the natural veggie flavors shine.
Equipment
Ingredients
- 4 zucchini chopped and ends discarded
- 4 cup green beans ends trimmed
- 2 stalks celery chopped
- 1 cup fresh parsley tough stems removed
- 4 cup water⠀
- 2 tbsp coconut oil, unrefined
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground
Instructions
- Combine the zucchini, green beans, celery, parsley and water in a large pot and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes.
- Carefully puree the soup with the coconut oil in a blender or with an immersion blender.
- Season with salt and pepper and serve warm.
Notes
- Blender Tip: If using a standard blender, vent the lid, cover it with a towel and start on low speed so the hot soup doesn't splatter.
- Flavor Boost: Add a garlic clove or a pinch of turmeric while the vegetables simmer.
- Slow Cooker Method: Add everything except the coconut oil, salt and pepper and cook on low for 4 to 5 hours or high for 2 to 3 hours, until tender. Blend with the coconut oil and season.
- Storing: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 2cups, Calories: 130kcal, Carbohydrates: 10g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 31mg, Potassium: 588mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1643IU, Vitamin C: 46mg, Calcium: 67mg, Iron: 2mg
