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Tryin’ Ryan Veggie Soup

This is easy to make and can be served as a starter or with a piece of hearty bread as a main course.Nothing beats the winter chill like a steaming bowl of soup. These fuss-free soup recipes are filled with good-for-you veggies, and more.

Ingredients

1/2 peeled cucumber

Small bunch of swiss chard

2 cups Arugula

2 cloves garlic

4 sprigs Cilantro

1/2 seeded Cubanelle pepper

1/2 seeded Red Bell pepper

1 tomato cut into small pieces

Small handful of fresh blueberries

1 whole avocado

1/2 tsp. black pepper

2 stalks deveined celery

1 sprig fresh basil

8 fresh green beans cut into small pieces

14 ounces vegetable stock (make sure it has no MSG)

1 tablespoon Iguana Gold Island Pepper Sauce (more for us hotheadz)

1/4 cup extra virgin olive oil

1/2 cup shredded Italian cheese blend

Directions

Put into blender and hit “low or med liquefy” (depending if you want any chunks or silky smooth), while blending add 1/4 cup extra virgin olive oil and 1/2 cup shredded Italian cheese blend. Keep blending until fairly smooth in texture. This is good cold for a good lift, but the typical way is to heat it in a sauce pan. If you microwave it be careful, it will start to rise as it heats. You can also vary the content of vegetables to your liking. When serving you can also add a small sprinkle of the Italian blend cheese on top.

Sauces you can use in this recipe.

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