What’s that you say?

Not a big fan of vegetables for breakfast?

Well, not if they look like this.

But what if they’re in a warm, mild and soothing mug like this?

Using any vegetables I have on hand, I throw some together every Sunday for a fantastic pot of vitamin filled goodness.

It’s a lifesaver since I’m on veggies three times a day for my magnesium deficiency.

Think of it as a cold weather green smoothie.  Because who wants to drink a cold smoothie on a winter morning?

Note: This post was shared with the following blog communities: Make Your Own Monday and My Meatless Monday.

Mild and Soothing Vegetable Breakfast Soup

Part-TimeHealthNut.com
Cook time: 30-45 minutes, depending on quantity

Ingredients

Use whatever vegetables you have on-hand and cover with vegetable broth or water to simmer. Here’s what I used for this pot:

• 1 T extra virgin olive oil
• ½ cup chopped onion
• 2 celery stems, chopped
• 5 cremini mushrooms, sliced
• 2 sprigs of fresh oregano, removed from stem and minced
• 2 carrots, diced
• 3 kale stems, removed from stem and in bite-sized pieces
• 3 broccoli stalks, sliced thin
• 1 broccoli head, chopped into chunks
• 2 zucchini, diced
• 1 summer squash, diced
• Filtered water or veggie broth

Directions

1. Chop and dice your veggies. The smaller the pieces, the quicker they’ll cook.
2. Heat a large pot over medium heat. Add olive oil. Sauté onion, celery and mushrooms until sweating, about 5 minutes. Add salt or spices.
3. Add remaining vegetables.
4. Add water or broth, covering by an inch.
5. Raise heat to medium high to boil, then lower to medium to simmer.
6. Simmer uncovered until veggies are very tender.
7. Using a hand immersion blender, pulverize vegetables until creamy.
8. Store in a covered pitcher and reheat by the mug-full.

Nutrition Information

Serving Size: 1 cup Calories: About 100 Carbohydrates: 15g Fiber: 5.3g Fat: 3.1g Protein: 5.7g

Nutritional information may vary based on ingredients used and is not guaranteed.