I love the idea of homemade soup the same way I love the idea of making all my own clothes or one day meeting Kristen Bell and discovering that we were meant to be besties. Which is to say, in a dreamy and unrealistic way. But I’ve been doing a lot of improbable things lately, like getting on the elliptical machine voluntarily and developing healthy eating habits that my college self would struggle to understand. I am also lazy, busy, and forgetful. So, the healthy eating bit is a challenge. This soup, though? It took all of 10 minutes to make, from start to finish. It’s comforting and delicious, and most important of all, filling. It’s vegetarian, dairy-free, and gluten-free, but not obnoxiously so. Like, you would order this on purpose in a restaurant, even if you weren’t on a diet.
1 cup chopped celery, 1 inch chunks
1 cup chopped broccoli, 1 inch chunks
1 cup chopped whatever other vegetable you want to add (squash, cauliflower, eggplant – go nuts here), 1 inch chunks
1 tsp. curry
½ tsp. ground pepper
1 ½ tsp. minced garlic (the jarred kind is a timesaver)
Salt to taste – I didn’t add any
½ cup coconut milk
Combine the veggies and coconut milk in a food processor and blend until smooth. You can add more coconut milk or a little water if necessary, until it reaches the consistency you like. Scoop your pureed veggie mixture into a microwave safe bowl and stir in the spices. Cover and microwave for 3 minutes on high. BAM! Homemade soup. Stir after removing so you don’t get any boiling hot lava pockets and burn your tongue (I may or may not speak from experience). Enjoy. Makes 2 servings, or 1 big one if you’re me and you don’t feel like sharing.
For those interested, here’s the nutritional info I got using a calculator from SparkRecipes: