With all the rain in Los Angeles this week, I’m declaring that it’s still “soup season”. This soup is an easy way to use up any veggies that might go bad soon— I love to make a big batch and reheat it for a few quick, easy meals! Also, just a reminder: please don’t feel the need to take an extra trip to the store, use any veggies you have! Hope you are well 💛
The Yummiest Vegetable Soup
- 4 tablespoons olive oil
- 1 head of broccoli chopped into small pieces
- Handful of greens beans cut into bite size pieces
- 1 kabocha squash roasted and cut into bite size pieces
- 2 zucchini cut into bite size pieces
- 2 large carrots cut into bite size pieces
- 2 parsnips cut into bite size pieces
- 1 onion chopped
- 2 leeks chopped
- 4 garlic cloves minced
- 4 collard greens leaves rinds removed and chopped
- Large handful of spinach chopped
- 5 leaves of fesh or dried basil chopped
- 4 springs of fresh or dried thyme minced
- Large handful of parsley chopped
- 4 cups vegetable of chicken broth homemade or no salt
- Salt and pepper to taste
- Add olive oil to a large pot and cook onion and leak for 10 min on medium high heat until starts to turn golden brown.
- Add in carrot, broccoli and green beans. Cook for another 5 minutes. Add in zucchini, garlic, herbs, salt and pepper. Stir well and let cook for 5 more minutes.
- Add in broth and bring to a simmer. Let simmer for 15 min – 20 min or until vegetables are cooked through, but not completely soft. Add in kabocha squash. Taste and adjust seasonings.
- Remove from heat and stir in collard greens and spinach. Let sit 2 min. Serve immediately, keep in the fridge, or freeze for later!