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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Heat olive oil in a soup pot.Step 3
Add onion, carrot, and celery and cook for 5 minutes.Step 4
Add broccoli or cauliflower, potato, leek (if using), bay leaf, and thyme.Step 5
Add enough water to cover vegetables, as well as a generous pinch of salt.Step 6
Bring soup to a boil, then cover and reduce heat. Simmer soup for about 20 minutes or until vegetables are tender.Step 7
Remove 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 8
Return pureed soup to pot. Add remaining vegetables of your choice and the leafy greens. Cook until greens are tender.Step 9
Season to taste with salt and pepper and serve.