Creamy-Style Frozen Veggie Soup


The frozen veggies of the day are broccoli, cauliflower and carrot.  Add water, flavor concentrates – in this case mushroom base and poblano pepper concentrate – plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended for a texture contrast! Topped with a Sweet Mustard Drizzle!

Makes 15-1/2 cups

about 7 c. thawed mixed vegetables – broccoli, cauliflower and carrot

12 c. water

In extra-large pot bring veggies and water to boil. Reduce heat to  a slow boil and cook for about 30 minutes or till veggies soften considerably.

Remove from heat till you’re ready to continue.

Let’s do it:

Process cooked veggies and water in blender, 3-4 cups at a time, till smooth. Transfer to large clean pot.


2 T. MINOR’S Mushroom Base or an equivalent flavor concentrate (always tip-taste first to assess salt level of concentrate)

2 T. MINOR’S Fire Roasted Poblano Flavor Concentrate

2 c. diced celery plus some celery leaves – cut stalks in half from end to end, then crosswise into 3/8 inch wide segments

1 T. pink Himalayan salt

fresh grind black pepper to taste

1 t. mild Hungarian paprika

2 t. garlic powder

2 t. ground coriander

1 t. turmeric

2 T. dark brown sugar

2-1/2 c. beet liquid from a 106 oz. can beets

salt to taste (I added 2 t. more of pink salt)

Bring soup to boil, cover, reduce heat to low and cook 30 minutes or till celery becomes tender.

When serving, place a diced whole beet or two, heated till hot, in bottom of each bowl before spooning broth into bowl – or not. Either way is good.

Notes: Large frozen bags of veggies that restaurants buy from their distributors can be used for more than side dish vegetables. I didn’t use a whole bag, since I had already gone into it, so I used almost a whole bag. This is what restaurants do.

Sometimes you only need a little bit of sugar to round out all the flavors – in other words, take the edges off the spices.

The beet liquid of course turns this soup red as well as adding to the overall flavor depth.

Optional but nice: Sweet Mustard Drizzle: Combine equal parts prepared yellow mustard with sweet pickle juice and whisk till smooth. Drizzle over top of soup once it’s in the bowl. Then top with chopped cilantro if you have it.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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