This vegan green soup is spicy and full of all the veggies. Using frozen veggies keeps the cost and effort factor to a minimum.
Traveling is fabulous isn’t it? Getting away from the daily grind, enjoying the sites in other cities, and just relaxing (maybe). So wonderful!
As great as it to travel, it’s always nice to come home and sleep in your own bed, right? What’s not nice is that you have nothing to eat in your kitchen.
Enter frozen veggies.
I buy frozen veggies when they’re on sale, but even when they’re not on sale they are usually less expensive than their fresh counterparts. Don’t get me wrong, you can’t beat in-season, fresh veggies. However, if you’re on a budget and/or you want a veggie that isn’t in season, frozen veggies are your besties.
Whenever I get home from traveling, I always crave veggies. Does anyone else crave veggies after a vacation? Surely I’m not the only one… but seriously, the second I get home I want all the veggies. All the veggies.
It’s certainly not too pretty, but it’s spicy and thick and satisfying. In my humble opinion, it is my favorite thing to make when I get home from vacation. It’s inexpensive, easy to prepare, filling, makes a lot of soup (yay for leftovers!), and full of vitamins & goodness my body has been missing out on while vacationing.
**Be sure to check out the recipe for this veggie-filled soup on the Healthy Aperture blog**