Description
Kitchen Sink Veggie Soup is a hearty, nutritious, and versatile soup packed with a variety of vegetables like cauliflower, fennel, carrots, potatoes, onion, and tomato. It’s cooked gently on the stovetop before being blended to a smooth or chunky texture based on preference. This comforting soup makes excellent use of whatever vegetables you have on hand and is perfect for a quick, warming meal.
Ingredients
Units
Scale
Vegetables
- 1 onion, chopped
- 1 head cauliflower, cut into florets
- 1 fennel bulb, diced
- 4 large carrots, peeled and diced
- 1 large tomato, diced
- 2 medium Yukon gold potatoes, diced
Seasonings & Oil
- 2 tablespoons olive oil
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme (or 2 teaspoons fresh herbs)
- 1/4 teaspoon red pepper flakes (optional)
Liquids
- 6-8 cups low-sodium chicken stock (or vegetable broth for vegetarian version)
Instructions
- Preheat and Sauté Vegetables: Preheat a large pot over medium to high heat. Add olive oil and then all the chopped vegetables and seasonings except the broth. Cook, stirring occasionally, for 7-10 minutes until the vegetables begin to soften and release their flavors.
- Add Broth and Simmer: Pour in 6 cups of the low-sodium chicken stock or vegetable broth. Bring the mixture to a boil, then reduce heat to medium-low to maintain a gentle simmer. Let cook for 15-20 minutes until all the vegetables are tender and cooked through.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup to your desired consistency—either fully smooth or leaving some chunks. Alternatively, transfer in batches to a regular blender. If the soup is too thick, add more broth to reach your preferred texture.
- Adjust Seasoning and Serve: Taste and add extra salt and pepper if needed. Serve the soup hot and enjoy a warming, wholesome meal.
Notes
- This soup is highly versatile; feel free to swap or add any vegetables you have on hand to make it your own.
- Using low-sodium broth helps control the salt content, so season gradually and to taste.
- If you prefer a chunkier soup, blend only part of the soup or pulse briefly with the blender.
- Leftovers keep well in the refrigerator for up to 4 days and also freeze nicely for future meals.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
