|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for mixed vegetable soup is a great way to use up leftover veggies that may have accumulated in your fridge from meals past. Don’t be afraid to experiment to tailor the recipe to your tastes — this is a very forgiving soup and you might find yourself pleasantly surprised by what you end up with!
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 1 stalk celery (chopped)
- 1 head cauliflower or broccoli (chopped)
- 1 potato or sweet potato (peeled and chopped)
- 1leek, chopped (optional)
- 1 bay leaf
- 1 cup green beans, corn, chopped tomato, or other vegetables
- 3-4 cups chopped leafy greens such as kale, collards, spinach, watercress or broccoli rabe
- Sea salt or kosher salt and freshly ground pepper
Heat the olive oil in a soup pot. Add the onion, carrot, and celery and cook for 5 minutes.
Add the cauliflower, potato, leek, bay leaf, and thyme. Add enough water to cover the vegetables, as well as a generous pinch of salt.
Bring the soup to a boil, then cover and reduce the heat. Simmer the soup for about 20 minutes or until the vegetables are tender.
Puree about half of the soup mixture.
Add the remaining vegetables of your choice: green beans, corn, tomatoes or anything else you've chosen. Cook until the greens are tender.
Season to taste and serve.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- Since this is a vegetable soup, without the large chunks of meat Mom used to include, this recipe will not have to cook as long as her version. Simmer it for 20 minutes, or just enough to soften the vegetables to an al dente tooth.
- Puree the soup right in the pot using a stick blender, or ladle it in batches into a food processor and pulse gently before returning it to the pot. In either case, take care not to overdo it. You don't want the soup to come out like baby food.
- Vegetable bouillon cubes (made from dried vegetables and herbs) make a nice addition for vegetarians and can be found, additive-free, in health food markets. Just make sure to adjust your spices accordingly—especially the salt—when using bouillon cubes.
- Meat eaters can substitute some or all of the water in this recipe with chicken or beef broth.
- If you don't have thyme, substitute rosemary or marjoram instead.