So, it is definitely warming up out here in LA, but the mornings lately have been just cold enough for me to feel comforted by this delicious nutrient dense soup. My mother-in-law bought me this hand blender a few years ago and I wondered at first if it was something I would use since I already had a blender. Once I started my paleo diet, it became something I use so often that now I wonder how I ever lived without it. I don’t like to give my kids dairy all the time, so I use this to blend avocado and banana into almond milk for them almost daily. I also use it for this soup and those are two things I make constantly.
Above are all the ingredients you will need to make this, but feel free to make homemade broth. Before you click the back arrow button on your browser because you hate brussels sprouts, know that you can easily change the vegetables you use in this soup. I’ve used butternut squash and broccoli before in place of carrots and asparagus. You can also do all carrots if you like or any number of different combinations. Just be creative.
Frozen veggies, unlike canned, are actually just as packed with nutrients as fresh vegetables. That is such good news for people who are a little lazy like me.
All you need to do is peel your onions and cut into fours (you can even avoid this by buying these). Then put all the veggies in a large pot with the olive oil and 2 containers broth — let simmer.
Once the veggies are soft, mix them with your hand blender or you can batch blend it in a regular blender.
Your end result will be this comforting, beautifully colored soup that your kids will eat. I add salt to taste and serve it with crumbled bacon and red palm oil.
If you have trouble feeding your kid veggies you may want to try it. I also add it to pasta sauce for noodles.