Blended Vegetable Soup

Blended Vegetable Soup

It’s been almost two weeks since my surgery to have a whooping eight teeth extracted (wisdom teeth plus teeth for braces). I’ve just only started having solids again, but the sutures haven’t entirely dissolved yet and I take forever to eat anything. I tried having some muesli today – sadly it didn’t work. I gave up halfway through the meal.

What cheered me up, though, was some yummy vegetable soup I made as well. It’s the best – and it’s great for a day like this, when the sky is overcast and the weather is more winter than summer. I haven’t gotten around to photographing pics for this awesome soup yet, but what I have got is the recipe for yet another vegetable soup which I’ve been eating all last week. Vegetable soups are awesome – and they’re so good for you! Plus, they hardly take any time to make, which is great because I haven’t felt much like cooking since my surgery either. Or perhaps – okay, let’s be honest and chalk it down to pure laziness. But this is my aim – to prove that you can have healthy, yummy food without too much effort or money spent.

Another health plus: this soup has a thick, creamy context without the need for any real cream due to the blended vegetables, so you can eat as much as you want without worrying about calories. Score!

So without further ado, here’s the recipe for my creamy, blended vegetable soup:


  • One white onion, chopped
  • One cauliflower head, chopped up into florets.
  • One broccoli head, chopped up into florets
  • Avocado, peeled and deseeded, roughly chopped up
  • Two carrots, chopped up roughly
  • Two spoonfuls of grated ginger
  • One clove garlic, minced well
  • 2 tbspn grounded cumin
  • 2 tbspn allspice
  • Two cups of vegetable stock


Place stock, onion, cauliflower, broccoli, avocado, carrots, ginger and garlic into pot. Add just enough water to sufficiently cover the vegetables.

Pop the pot on the stove, bring the heat up to high and leave until water/stock is boiling. Add cumin and allspice.

Lower heat and allow to simmer, stirring occasionally, for about 15-20 minutes or until vegetables are soft.

Blend soup in batches until smooth.

Ladle soup into bowls and serve with cracked pepper and fresh toasted bread or a garden salad.


 Tip: Feel free to add other vegetables like sweet potato, pumpkin, tomatoes, spinach or celery.

 Tip two: When I’m lazy and can’t be bothered chopping up vegetables, I just buy a couple of bags of frozen veg – usually, a combo of cauliflower, broccoli and carrot – to add to the soup. Easy peasy!


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