Description
This hearty Kitchen Sink Veggie Soup is a nourishing blend of fresh vegetables simmered in flavorful low-sodium broth and blended to a creamy consistency. Perfect for cleaning out your fridge, it combines cauliflower, fennel, carrots, potatoes, onion, and tomato, seasoned with garlic, herbs, and a subtle kick of red pepper flakes. Designed for a quick and comforting meal, this soup is versatile, easy to make, and can be adjusted to suit your pantry’s contents.
Ingredients
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
- 2 teaspoons salt, plus more to taste
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme (or 2 teaspoons fresh herbs)
- ¼ teaspoon red pepper flakes (optional)
Liquids
- 2 tablespoons olive oil
- 6-8 cups low-sodium chicken stock (or vegetable broth)
Instructions
- Prepare the Pot: Preheat a large pot over medium/high heat to warm up for cooking.
- Sauté Vegetables: Add the olive oil, chopped onion, cauliflower florets, diced fennel, carrots, tomato, and potatoes into the pot. Stir in salt, pepper, garlic powder, dried thyme, and red pepper flakes if using. Cook for 7-10 minutes, stirring occasionally, until the veggies begin to soften and release their flavors.
- Add Broth and Simmer: Pour in 6 cups of the low-sodium chicken stock or vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium/low and let it simmer gently for 15-20 minutes, or until all vegetables are tender and cooked through.
- Blend the Soup: Turn off the heat. Using an immersion blender, puree the soup directly in the pot to your desired smoothness. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth. Add more broth if the soup is too thick for your liking.
- Season and Serve: Taste the soup and adjust seasoning by adding additional salt and pepper as needed. Serve hot for a comforting and hearty meal.
Notes
- This soup is a great way to use up a variety of vegetables you have on hand; feel free to add or substitute other veggies as desired.
- The red pepper flakes add a slight heat but can be omitted for a milder flavor.
- Using an immersion blender makes pureeing easier and safer, but a regular blender works well in batches.
- Add more broth or water to adjust soup thickness to your preference.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 600mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
