It is officially soup season. I love soup season.
I’ve always been a soup advocate. For as long as I could remember, my favorite Saturdays involved a book, a bowl of soup, and a blanket, whether it was 50 degrees outside or 90. This has helped dealing with the GP some– if I’m stuck on a liquid diet, at least I really, really love what I’m eating. I’m crossing my fingers (and working 70+ hours a week) in hopes that I’ll get to take a full week off for Christmas so I can read and eat soup and do nothing else.
This is one of my favorite recipes. My grandmother, Hiya, was an incredibly resourceful woman, and this vegetable soup was one of her finest inventions. She had a jug of V8 lying around, decided she needed to use it, and turned it into vegetable soup.
I typically lose a lot of people there when I tell them the vegetable soup is made with V8. I always get them back once they taste it.
I always have V8 on hand and a few single-sized servings of this soup in the freezer. It’s literally pure vegetables with a bit of olive oil, blended up and made easy to eat. If you’re missing any nutrients, this is where you can find them.
I normally add in some pasta to each bowl, as well as about a tablespoon or two of nutritional yeast to each serving. The pasta gives it some texture (and calories), and the nutritional yeast gives it more nutrients and a nutty, cheesy flavor. Win-win.
Here’s what you’ll need to make it:
- 2 tablespoons olive oil
- 1 yellow onion
- 2 large zucchini (or 3 medium zucchini)
- 3 large carrots
- 1/2 cup spinach
- 48 ounces V8 vegetable juice, tomato based (I prefer reduced sodium)
- 1/2 cup frozen peas
- 1 tsp salt
- 3 yukon gold potatoes.
- Pasta, cooked separately
- Nutritional yeast
- 1. Add the olive oil to a large stockpot and heat to medium high.
- 2. Add chopped onions, and cook for two minutes before adding zucchini, carrots, and spinach.
- 3. Cook until fragrant, the onions are translucent, and the zucchini and carrots are both starting to get soft.
- 4. Add 48 oz of V8 vegetable juice to the pot; stir, and reduce heat to medium. Add frozen peas.
- 5. Let cook uncovered while you cook the potatoes.
- 6. Boil diced potatoes until completely tender; once done, drain and rinse with cold water.
- 7. Blend the soup, using either an immersion blender or a stand blender. ** Add salt to taste.
- 8. Add the potatoes to the soup. Let cook for at least ten more minutes, but you can let it cook longer.
- 9. Serve with pasta if desired, and top with nutritional yeast to taste.
- *1. A powerful blender like a Blendtec is recommended to completely pulverize the soup and make it smoother. The immersion blender can still leave it a little too hearty, even though it's been "blended." Knowing what works best for you is important to making sure you can tolerate it.
- 2. You can add any frozen vegetables to the soup that you'd like, but for GPers I recommend staying away from corn and broccoli-- even ground up, it can be hard to digest.
What’s one of your go-to recipes to get the nutrients you need? Do you have any favorite soup recipes? Share your thoughts in the comments below!