29 Oct Kitchen Sink Soup
Do you ever look into your vegetable bin and see an assortment of vegetables wilting before your eyes? Here is an easy, delicious, and super healthy ‘no-brainer’ soup recipe using vegetables that are on the brink of tossing. This soup turns out to be amazing every time, no matter the assortment of produce. You just have to be a little fearless. What do you have to lose?
When our boys were young, they happily gobbled up any version set before them. It was my sneaky way to load them up with fortifying vegetables, especially in the cooler months. You can get a days worth of vegetables in one tasty bowl of soup.
Kitchen Sink Soup
The ingredients and amounts vary with what’s on hand, so here is the foundation:
Cut up any vegetables into roughly the same-size chunks and place into a big pot–even salad greens–and cover with water, chicken stock or bone broth.
Add vegetable or chicken bouillon (about 1 tablespoon for every 2 cups of water)
Bring to a boil then
Simmer for about 30 minutes until everything is tender when poked with a fork.
Puree until smooth and creamy with an immersion blender, reheat, and add salt and pepper to taste and adjust the seasonings.
Be creative with your garnishes…paprika, parsley, pesto, or Greek yogurt are all good choices.
Carrots will not only sweeten but are a powerhouse for luminous skin due to a large amount of beta carotene that helps prevent the degeneration of cells, slows aging and makes your skin glow. Potatoes will thicken, garlic will spice it up, but any vegetables will usually do just fine. Spinach is good in everything. I like to add a few potatoes, winter squash or sweet potatoes to thicken, but whatever you have will most likely work. If you have some leftover cooked vegetables in the fridge, toss those in too!
This soup will not only get your taste buds going but adding seasonings like cayenne and turmeric will help strengthen your immune system and strengthen digestion. Be creative! Want it creamier? Blend in milk, cream or butter at the end. You can even stir in collagen powder at the end for added protein, or add other proteins such as diced chicken.
Leftovers may be frozen, but you will need to blend again with the immersion blender after heating to make it smooth and creamy again.
The colorful soup in this photo was made with 4 potatoes, 3 celery stalks, 2 really large carrots, part of an onion, lots of fresh garlic, and some kale. The garnish is baked leftover potato chunks with olive oil/garlic for garnish and oven croutons. The broth vegan organic protein broth.
There is no fat or oil in the basic soup medley. But DO drizzle virgin, cold pressed olive oil on the top before serving. The benefit of olive oil on your soup instead of in your soup is that all the wonderful flavors and nutrients are preserved when heat is avoided.
Why do most people choose extra virgin, cold pressed olive oil over refined olive oil? The taste is divine, and cold pressing typically eliminates the need for chemicals or bleach that can be part of heat refining.
At TellurideGlow we believe in the same principal of purity and wholesomeness and take pride in using virgin, unrefined whole plant ingredients to harness the precious whole plant nutrition from botanical ingredients for maximum skin health. Our exquisite botanical nut and seed oils are globally curated, then cold processed and formulated to deliver complete plant nutrition for radiant, healthy skin with visible results.
Learn more about our two oil based 96% organic serums that will transform your skin and the way you think about skincare.
Kitchen Sink Soup
- Cut up any vegetables into roughly the same-size chunks and place into a big pot–even salad greens–and cover with water, chicken stock or bone broth.
- Add vegetable or chicken bouillon (about 1 tablespoon for every 2 cups of water).
- Bring to a boil then
- Simmer for about 30 minutes until everything is very tender when poked with a fork.
- Puree simmer for about 30 minutes until everything is very tender when poked with a fork.