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Budget-Friendly 4-Ingredient Veggie Soups
Broccoli Soup
Ingredients
for 2 servings
6 cups water
1 salt, to taste
1 head broccoli
1 pepper, to taste
Preparation
- On a cutting board, use a knife to remove the broccoli florets. Discard the stem.
- In a medium saucepan, bring the water to a rolling boil, season with salt, and add broccoli. Cover and cook for 3½-4 minutes, until a knife can easily run through the florets.
- Transfer the broccoli to a blender with a slotted spoon. Reserve the water.
- Add broccoli, pepper, and broccoli stock to the blender and blend until smooth. Keep adding water until desired consistency is reached.
- Enjoy!
Cauliflower Soup
Ingredients
for 2 servings
6 cups water
1 salt, to taste
1 head cauliflower
1 pepper, to taste
Preparation
- On a cutting board, use a knife to remove the cauliflower florets. Discard the stem.
- In a medium saucepan, bring the water to a rolling boil, season with salt, and add cauliflower. Cover and cook for 6-7 minutes, until a
- knife can easily run through the florets.
- Transfer the cauliflower to a blender with a slotted spoon. Reserve the water.
- Add cauliflower, pepper, and 1 cup (235 ml) of cauliflower stock to a blender and blend until a smooth consistency is reached.
- Enjoy!
Beet Soup
Ingredients
for 2 servings
6 cups water
1 salt, to taste
3 beets, chopped
1 pepper, to taste
Preparation
- In a medium saucepan bring the water to a rolling boil, season with salt, and add the beets. Cover and cook for 7-8 minutes, until a knife easily pierces the beets.
- Use a slotted spoon to remove the beets from the water and transfer to a blender. Reserve the water.
- Blend beets, pepper, and 1½-2 cups (355-470 ml) beet stock in a blender until a smooth consistency is reached.
- Enjoy!
Red Pepper Soup
Ingredients
for 2 servings
6 cups water
1 salt, to taste
3 red bell peppers, chopped
1 pepper, to taste
Preparation
- In a medium saucepan, bring the water to a rolling boil, season with salt, and add the peppers. Cover and cook for 6-7 minutes, until a knife easily pierces the peppers.
- Use a slotted spoon to remove the peppers from the water and transfer to a blender. Reserve the water.
- Add peppers, pepper, and 1 cup (235 ml) of reserved pepper stock to the blender blend until a smooth consistency is reached.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Budget-Friendly 4-Ingredient Veggie Soups:
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