Recipes
Use It Up Vegetable Soup
- Soups
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.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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3 cloves garlic, chopped
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6 cups chopped raw vegetables
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4 cups low-sodium vegetable broth, plus more if needed
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1 medium potato or white sweet potato (8 ounces), chopped
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½ cup old-fashioned rolled oats
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½ teaspoon salt
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1 bay leaf
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1 tablespoon lemon juice
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½ teaspoon freshly grated nutmeg
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⅛ teaspoon cayenne pepper
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⅛ teaspoon ground pepper
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Chopped fresh herbs, such as basil, dill and/or parsley, for garnish
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Grated Parmesan cheese or nutritional yeast for serving
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