This Spring Vegetable Kitchen Sink Soup is the ultimate B R A I N F O O D!! And I need all the brain food I can get right now guys. I’m in the middle of finishing up my FINAL Master’s thesis which is why I haven’t been posting as many recipes lately. I took the week “off” recipe posting for the last several days to write my brains out and try to finish my entire thesis by May.
I can’t wait to finish because my mind is FILLED to the brim with recipes right now as the weather gets warmer and the produce in stock just looks that much brighter and fresher. Yum.
But surely you didn’t come here to hear about my boring ol’ thesis though, did you?! I didn’t think so ;). I’m sharing with you today one of those recipes that I always have in my back pocket. I haven’t shared this Vegetable Kitchen Soup with you yet because it is also one of those recipes that is always changing and evolving based on what is in my fridge.
If you are anything like me by the end of the week you have some veggies in the fridge that you haven’t used up. This is basically me every week. Probably because I go crazayy in the produce section every time we go grocery shopping, LOL! J constantly reminds me, “Ceara, you realize we are only buying food for the two of us, right?!” A girls gotta get her veggies in, amiright?
Introducing the Vegetable Kitchen Sink soup. This recipe is pretty much customize-able based on whatever is left in your fridge. It always come out perfect and slightly different every time I whip it up. Feel free to add in baby pasta, beans, quinoa, lentils or really whatever you have on hand or feel like. That’s the magic of this soup – chop, toss, saute, simmer add in some herbs and you really cannot go wrong. Make this soup your own, friends! Happy Cooking 🙂
- 2 medium red onions
- 4 - 6 cloves garlic
- 1 tablespoon herbes de provence
- 2 red bell peppers
- 2 medium zucchini
- 5 roma tomatoes
- 4 cups white button mushrooms OR 1 head broccoli
- 5½ cups low sodium vegetable broth
- 2 large potatoes (with red skins)
- 1 cup lentils (green, brown or red)
- ½ lemon, juiced
- ½ tsp smoked paprika (optional)
- ¼ tsp ground cumin (optional)
- ¼ tsp cayenne pepper (optional)
- Sea Salt & Pepper to taste
- Fresh Cilantro
- Fresh Parsley
- Red Pepper Flakes
- Cut all your vegetables into bite size soup pieces. Warm up a large pot over medium heat. Toss the chopped onion, garlic and herbes de provence into the pot with ¼ cup of the vegetable broth and sautee for a couple minutes until they start to brown and the liquid starts to evaporate.
- Add in the chopped red bell peppers, zucchini, roma tomatoes, mushrooms (if using) and sautee in the pot with the garlic and onions, adding in a bit of extra vegetable broth to sautee when necessary.
- Add the low sodium vegetable broth, chopped potatoes, broccoli (if using) and lentils into the pot. Season with the additional herbs (smoked papprika, ground cumin, cayenne) and leave to simmer until the lentils are soft. Taste test and add additional spices if necessary. Add the juice of half a lemon to the soup.
- Serve warm and garnish with fresh herbs or spices. Soup tastes even better the next day!
2) Replace herbes de provence with 1 tsp basil, 1 tsp thyme, 1 tsp oregano
3) Can replace the tomatoes with caneed tomatoes but reduce the vegetable broth by a cup.
4) After making this soup with both broccoli and mushrooms, I prefer it with the mushrooms but both are delish.
If you try this Spring Vegetable Kitchen Sink Soup, it makes my week seeing your amazing #CearasKitchen creations. Share your photos with me on Instagram @CearasKitchen (and remember to tag #CearasKitchen so I don’t miss it!) or share it on my Ceara’s Kitchen Facebook page. Happy a wonderful weekend everyone!