Quick Creamy Frozen Vegetable Soup -Vegetarian and Meat Options

This Creamy Frozen Vegetable Soup is a quick meal and one of the easiest ways to bump up our vegetable intake. And the best thing is, use whatever veggies your crew likes. Today I chose a California blend with broccoli, cauliflower and carrots. Mixed vegetables or spinach are good choices too. This can be a nice meatless meal, or we can add some leftover cooked chicken, Italian sausage or even hamburger. Anything goes for a hearty warm lunch or dinner that's perfect with nothing more than a little bread or crackers:@) Another thing I love, it doesn't make a ton of soup, just enough for a few bowls. 

Optional: Add a little leftover cooked noodles, rice or potato.

Creamy Frozen Vegetable Soup

For each 12 oz frozen vegetables:

onion, about 1/4 C diced

large stalk celery, diced

drizzle olive oil, about 1 Tblsp

1 bouillon cube, chicken or vegetable

couple shakes of garlic powder

shake of celery seeds

1 1/2 C milk

1 1/2 Tblsp A/P flour

pat of butter-optional-I didn't use it this time

S&P to taste-I used Lawry's Seasoned Salt

1. Cook onion and celery in olive oil for 5 minutes, add bouillon cube and crush it while you can see it.
2. Add veggies, garlic powder, and celery seed. Cook over medium heat until vegetables are cooked, about 15-20 minutes.
3. If using cooked meat, add now to heat through.
4. Whisk flour into milk, pour into pot.
5. Bring to light boil, reduce heat and cook until soup thickens. Add additional milk or water to thin if necessary.
6. Add pat of butter if using, stir until melted.
7. Add S&P to taste.

Eat well and have a happy day:@)