This recipe is SIMPLE and very Delicious. I actually adapted it from a Cream of Spinach recipe that I found on my android app: Health Recipes – SparkRecipes.com. However, I made quite a few changes so, I can proudly say this is MINE!! 
Cream of Veggie Soup
Ingredients:
4 small potatoes (diced) 1 red onion (diced)
2 carrots (diced) 1 celery stalk (diced)
2 zucchini (diced) 1 yellow squash (diced)
1 green bell pepper (diced) 4 napa cabbage leaves (diced)
2 chicken breasts (boneless/skinless) 1 bag baby spinach
Cilantro leaves (chopped) 1 cup milk
1 cup sour cream 8oz cream cheese
2 cans chicken broth and 2 can water
salt and pepper to taste 2 cloves garlic pressed
1/2 tsp: coriander seed (crushed), celery seed (crushed), fennel seed (crushed)
1 lemon squeezed juice (to taste)
Directions:
Have soup pot with tbsp olive oil in pan heated and ready. As you dice things throw them in. I usually start with the onion, carrots, celery, potatoes,and peppers. Then I started adding the other veggies. I add the garlic on top of the other veggies so it doesn’t burn. Once all of the veggies have cooked to where you like it (soft and yummy) then you will add the chicken stock and water. Reserve one cup of stock (or water) to add at the very end. Place your chicken in (I added mine frozen). Add your seasonings of choice now – you may require extra salt as the potatoe will soak it up. Add the spinach on top and put the lid on. Let cook for as long as it takes to cook the chicken through and the spinach has wilted.
At this point you can use your blender (YUCK!) or your emulsifier (YAY!) and cream everything up. If your chicken is persnickety (like mine) I pulled it out and did a quick dice with it and then emulsified it along with everything else with no problem. This is the point that you can add your softened cream cheese (OR you can wait and dollop the top with a mixture of the cream cheese, sour cream, cilantro, roasted garlic spread.) and the Sour cream and milk.
If you aren’t emulsifying use all of your chicken stock/water/milk in the blender. If you are emulsifying – after you do your initial blending add the sour cream, cream cheese, milk and the last of the chicken stock/water. THEN emulsify until smooth.
Notes:
I didn’t do this, but I think the next time I serve it – I will put some cilantro (or parsley) sprinkled over the top, a squeeze of lemon and maybe some bacon bits. It was really fresh tasting – kind of like a potato soup but ‘lighter’.
Make it a great one!
About Tammy: Daughter, Sister, Wife, Mother of 6 (ages: G10, G9, B7, G4, B3, new 6 month old Boy). Stepmom of 2: ages B 24, G 21. HomeEducator to 3, Preschool Teacher to 2. Step-Mother in law to two, StepGrandma to Peyton and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!
