I over buy vegetables, 100% of the time. Just yesterday asparagus was on sale and I bought 3 HUGE bunches. I’m the only one in my house who even eats the stuff, but, it was on sale and my veggie lovin’ heart couldn’t resist. Sometimes I have so many veggies I can’t go through them all before they’re past their peak. So, into a pot of soup they go. It’s like using bananas for bread… just because they aren’t perfect for eating as is, doesn’t mean they aren’t usable.
This is one of my favorite soups, ever! It’s so so flavorful, comforting, and healthy. And waaaaaaay easy! This can hardly be considered cooking even, it’s too easy. The hardest part is just finding the time to chop all the veggies. Past that, it’s just basically tossing a bunch of things in a pot and letting it simmer. As far as the health factor goes, this is one of those soups that is 100% guilt free. It’s all vegetables, which you can never get enough of. I’ll eat a couple HUGE bowls for a meal and feel completely stuffed and satisfied. So go ahead and eat until you’re little heart is content, it’s good for you!
This soup can be made vegan by using a vegan stock or you can use a chicken stock. It’s totally up to you. Serve it with some homemade bread, and oh my, you’re in a for a treat. I know, I’m calling soup and bread a treat. But seriously, when it’s all made from scratch, it really is a treat. The bread in this particular picture is a sourdough I’ve been obsessed with making the last few weeks. I’ll be posting that recipe soon (update: sourdough recipe is posted). Until then, try it with super simple dinner rolls, 40 minute dinner rolls, or a no knead bread.
Recipe adapted from Martha Stewart