Going Green: Cream of Vegetable Pasta Soup

While reading about how to feed my family more healthy foods, I learned that the best way to shop is to stick to outside perimeter of the grocery store. This keeps you from buying pre-packaged and over processed foods that contain little nutritional value, with high fat and salt content. I have been putting this technique into practice and find that my shopping cart is mostly full of meat, fruits and vegetables. I visit the center aisles to get items such as whole oats, Bulgar wheat, cereal and pasta. I and finding that following this idea has led us to make healthier choices. Tonight, as I looked into my refrigerator, I saw so many vegetables that they will no longer fit into the crisper drawer. This was never a problem in the past, but now my fridge is overflowing with colorful items. I decided to gather a few vegetables and make my own soup in the blender. I recently purchased a Ninja Professional blender and food processor. I decided what better way to test my new product than to throw a bunch of veggies into the carafe and watch it work! I have never made this recipe before tonight, but I must say it is definitely one I will be making over and over again. Take a little trip with me and GO GREEN!

Cream of Vegetable Pasta Soup

6 cups organic chicken broth (or stock)
2 1/2 cups leafy spinach
1 bundle of celery (7-8 individual stalks)
3 carrot sticks, halved
1 floret of broccoli
2 tsp. minced garlic (or 2 whole garlic cloves)
1 tsp. white pepper
3 Tbsp. garlic salt
1 Tbsp. smoked chipotle paprika
3 Tbsp. za'ater
1 cup buttermilk
1 cup plain Greek yogurt
1 can cream of mushroom soup
1 1/2 cups of Mexican cheese
16 oz. elbow macaroni *(I prefer Hidden Vegetable for extra nutritional value)*

sour cream (for a garnish)

Makes 11 cups for $1.82 per serving


Place spinach, celery, carrot, broccoli, salt, paprika, za'ater, white pepper and garlic into the blender. Pour chicken broth into blender and blend for 30 seconds, or until smooth. Add buttermilk, yogurt, cream of mushroom soup, and blend until creamy. Empty blender carafe into a large saucepan and heat on medium high for 5-7 minutes. Add cheese and stir until melted completely. Add pasta and cook for another 7-9 minutes on medium-high until pasta is al-dente. Remove from heat and let stand for 3-5 minutes, soup will be thickening.


Ladle into a bowl and garnish with a dollop of sour cream. Enjoy!


From my home to yours,
--Sarah Cox
The Cheap Gourmet Mom