Creamy Vegetable Soup {A hot lunch for cool weather}

Creamy veg soup was inspired by necessity - the need for a hot lunch to carry to work.  The ingredients were  selected from a nearly bare vegetable tray in the fridge.  Creativity was required 😼

It’s simple.  You look in the fridge for orphan vegetables, quantities too meager to produce a good side dish at dinner. I had onions (I always have copious quantities of onions), three garlic cloves, mushrooms, two carrots, one yellow squash and a handful of green beans. 

(The bowls aren’t glorious but’s what I have at work so…..this is as photogenic as it gets)

Get those vegetables soft by slowly simmering in a tablespoon or so of olive oil and a knob of butter.  Salt and  pepper liberally then add a few shakes of dried oregano and basil.  I tipped a few tablespoons of A/P flour in the veg mix and gently combined.  Slowly add milk or Almond milk and watch it thicken up.  

I also added some vegetable broth because it got to be a little too thick.  

Oh, I saw a saved container of short grain rice in the fridge too so I added that as well.

For dinner we had a freshly made loaf of French bread so I cut off a few slices to take for lunch.  They don’t give us much in the way of heat in our offices so hot substantial soup is a blessing.

If you prefer to add a protein to the soup you could always toss in some chicken, beans or tofu.

 Lovely lunch, wish I had brought some cheese too.

Linking up with Deb at Kahakai Kitchen for her Souper Sunday series. 
Check out the link up HERE and join in if you can.  Also linking up with Beth Fish Reads for Weekend Cooking.