Servings: 4 servings

1 tbsp vegetable oil 1 tbsp vegetable oil
2 cloves of roughly chopped garlic 2 cloves of roughly chopped garlic
1 roughly chopped medium leek 1 roughly chopped medium leek
250 g frozen peas 250 g frozen peas
600 g frozen veggie mix (cauliflower, broccoli, and brussel sprouts) 600 g frozen veggie mix (cauliflower, broccoli, and brussel sprouts)
Juice of 1 lemon Juice of 1 lemon
2 bay leaves 2 bay leaves
Sea salt, black pepper, garlic powder, chili powder, cayenne pepper Sea salt, black pepper, garlic powder, chili powder, cayenne pepper
1 vegetable stock cube (10 g) 1 vegetable stock cube (10 g)
Filtered water Filtered water
1 red bell pepper chopped 1 red bell pepper chopped
250 g canned yellow corns 250 g canned yellow corns
1 kg 0% fat Greek yogurt plain 1 kg 0% fat Greek yogurt plain

Heat 1 tbsp of olive oil at medium high heat, add in garlic and leek, and cook for 2 min.
Add in frozen peas, cauliflower, broccoli, and Brussels sprouts. Add in just enough water to cover the veggies.
Add in bay leaves, lemon juice, seasonings, and vegetable stock cube. Bring to a simmer and cook for 10 min.
Turn the stove to low heat, take out the bay leaves, and use an immersion blender to puree the veggies roughly.
Add in chopped bell pepper and yellow corn for texture and color. Season again and let everything cook at low heat for 5 min.
Add in the Greek yogurt. (You can also just store the veggie soup without the Greek yogurt and add in the yogurt when the veggie soup is chilled to minimize curdling). Mid very well and sit for 10 min.

Serve fresh or divide into 4 containers for mealprep. During summer time we don't reheat the soup and they taste great chilled. During colder weather, we do reheat the soup. The soup is packed with flavor and texture either way.  Serve fresh or divide into 4 containers for mealprep. During summer time we don't reheat the soup and they taste great chilled. During colder weather, we do reheat the soup. The soup is packed with flavor and texture either way.