For the best results, choose one “star” vegetable and no more than 3 supporting ones to prevent the flavors from getting muddy—go green with a mixture of broccoli stems, cauliflower leaves and core, wilted kale and spinach, or get a beta carotene boost with leftover winter squash, wrinkly carrots and a parsnip. The addition of potato (perhaps an old one that’s growing roots?) and a scoop of oats give the soup a luxurious mouthfeel without cream, while lemon juice brightens the flavor.
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add vegetables, broth, potato, oats, salt and bay leaf. Bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the vegetables smash easily when pressed against the side of the pot, 30 to 40 minutes.
Discard the bay leaf. Puree the soup in the pot with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Add lemon juice, nutmeg, cayenne and pepper. Thin with additional broth, if desired. Garnish with herbs and cheese (or nutritional yeast), if desired.
Refrigerate for up to 5 days.
After adding in all the broccoli, leek, pepper, garlic, onion & cauliflower I needed more broth. I used 8 cups of broth. I did not puree the soup and did not add lemon juice. This was so wonderful to eat. We had the left overs the next day. I will make this again
This soup was so good and a great use of the random veggies in my fridge. I probably “muddied it up” as they advise not to do and it was still good. Next time I’ll focus on one main veggie and just add a few others but I probably had 5 different things this time- broccoli, cauliflower, green beans, red cabbage, leek aqnd it was still tasty. I will be making this again.
Use-It-Up Vegetable Soup Recipe – EatingWell
