Frozen Soup

You probably know that dinners in my house aren't your average dinners.  They're a bit odd.  They're quick, don't take much time or work, and are scheduled about a month in advance.

Sometimes I run into problems with my planned dinner.  I sometimes don't want it, or I don't have enough time to make it.  Occasionally, we'll be running late for whatever reason and I know the kids won't be able to wait for the dinner I had planned so, I make something else.

This recipe I'm going to share with you is great.  I figured it out while I was dealing with wisdom tooth pain.  {one of the worst pains ever!}  I really wanted soup but, every time I try and make a soup and I don't let it simmer for at least 45 minutes it tastes like water with vegetables.  Not good. I really don't have that much time when I get home from dance or karate.  I have 20 minutes.

I figured out 2 tricks to make a quick, gluten free, vegetarian, tasty, healthy, vegetable soup.  This soup is great because you can choose any vegetables you'd like.  The first time I used peas, carrots, and fresh spinach.  The second time I used, peas, carrots, broccoli, spinach, onions, and bell peppers.

Trick #1 -- switch out your fresh vegetables for frozen.  This will cut down on cooking time.

Trick #2 -- Puree your soup!  This makes all the flavors come together.

Quick Veggie Soup

Ingredients
1 qt vegetable stock
4 bags of frozen vegetables

Directions

1. Place vegetables in a pot and cover with stock.
2. Bring to a boil, reduce to simmer, cover and simmer for 10 minutes.
3. Place in blender {do this in batches if you need to} and puree until smooth

I make big batches of this.  It doesn't have alot of calories so you can eat a ton of it.  I also like to add chunks of veggie chicken for protein.  Beans would probably be a good addition too.

What veggies do you think would be good in this?  Do you have a quick goto dinner?