Mixed Vegetable Soup
This mixed vegetable soup recipe is a great way to use up leftover veggies. Don't be afraid to experiment to tailor it to your personal tastes.
- Serves: 6 persons
- 1tablespoon olive oil
- 1onion, chopped
- 2carrots, chopped
- 1stalk celery, chopped
- 1head broccoli or cauliflower, chopped
- 1potato or sweet potato, peeled and chopped
- 1leek , chopped, optional
- 1bay leaf
- 1sprig thyme
- Kosher salt, to taste
- 1cup green beans, corn, chopped tomato, or other vegetables
- 3to 4 cups leafy greens, chopped, such as kale, collards, spinach, watercress, or broccoli rabe
- Freshly ground black pepper, to taste
Step 1Gather the ingredients.
Step 2Heat olive oil in a soup pot.
Step 3Add onion, carrot, and celery and cook for 5 minutes.
Step 4Add broccoli or cauliflower, potato, leek (if using), bay leaf, and thyme.
Step 5Add enough water to cover vegetables, as well as a generous pinch of salt.
Step 6Bring soup to a boil, then cover and reduce heat. Simmer soup for about 20 minutes or until vegetables are tender.
Step 7Remove about half of the soup to a large measuring cup or another pot and puree using an immersion blender, or place in a blender or food processor and puree.
Step 8Return pureed soup to pot. Add remaining vegetables of your choice and the leafy greens. Cook until greens are tender.
Step 9Season to taste with salt and pepper and serve.