My Favorite Smoothie Recipe

I have an old smoothie recipe on this blog I posted several years ago. I got it from Weelicious and it helped me learn how to make smoothies. But over the years I have come up with our own formula for smoothies. I thought it was about time to post an updated smoothie recipe!

Ingredients

Yogurt

Frozen fruit

Liquid

Spinach (frozen or fresh)

Protein Powder

Agave

Yes, I have no measurements for you. I am not that kind of cook! I usually just throw in a little of this and a little of that until I get the desired result. Try it, it's fun being a creative cook! 

Here's a little more information on each ingredient:

Yogurt: I have used greek yogurt, regular yogurt, even yogurt tubes. Just whatever you can find in your fridge is fine!

Frozen Fruit: We use mostly frozen fruit because we like the texture it creates. If you have some fresh fruit that needs to be used up, you can throw that in too but I would keep 3/4 of the fruit frozen to maintain the slushy consistency. If you only have fresh fruit, you can add ice to make it more slushy but it will still not be the same as a frozen fruit smoothie. I like to take fruit that's very ripe (but not getting eaten) and throw it in the freezer to use in smoothies later on.

Yummy Homemade Vegetable Soup

Did I mention this is so yummy! My husband had a taste (thinking it would be bland) and said, "woah, this is tasty soup!"

I used the recipe on the back of the Kroger 14 oz. can of vegetable broth for a guideline but I tweaked it with what I had on hand and LOVE the outcome! Here you go:

Ingredients:

• 3 bags (12 oz.) frozen "vegetable soup mix" (Kroger brand)
• 3 cans (14 oz.) vegetable broth
• 1 can (29 oz.) tomato sauce
• 1 can (14.5 oz.) crushed or diced tomatoes (if diced, run them through the food processor before adding to recipe)
• 3 tsp. dried parsley flakes
• 2 tsp. dried cilantro
• 3/8 tsp. garlic powder
• 1 tsp. dried basil
• 1 tsp. dried oregano

Directions:

• Add everything to a large pot (I used a pasta pot with the strainer removed)
• Turn the soup on high to boil
• Once boiling, reduce to medium heat and cover. Stir occasionally.
• Remove from heat once the vegetables are done (and your preferred softness).
• Remove 1 - 1 1/2 cups of vegetables from the soup along with 1/4 cup liquid and put into the food processor. Pulse until veggies are somewhat pureed. Add back to pot of soup and mix thoroughly.

This makes at LEAST 10 cups. We ate a few portions ourselves before I divided it out to freeze and still ended up with just under 8 cups to freeze. So the amount could even be closer to 12 cups! I'll add the exact amount next time I make it. Until then, just know it's a lot! This is a great soup to make ahead to freeze for nights that you don't have time to cook or to bring to someone who is needing friends to bring food to them.

Price:

This is a fairly cheap soup as well. The bags of vegetables are $0.88 a piece at Kroger. I forget how much the broth is but I don't think it's more then $2.00/can. In fact I'm thinking it's closer to $1.50/can. The tomato sauce is definitely under $2.00. And the diced tomatoes always seem to be hanging around my house even though I have nothing to use them for! Well, until now!!! Everything else is just seasonings we always have on hand.

Enjoy!