Use It Up Vegetable Soup || Gracefult Kitchen

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Use It Up Vegetable Soup

Soups

For the best results, choose one "star" vegetable and no more than 3 supporting ones to prevent the flavors from getting muddy—go green with a mixture of broccoli stems, cauliflower leaves and core, wilted kale and spinach, or get a beta carotene boost with leftover winter squash, wrinkly carrots and a parsnip. The addition of potato (perhaps an old one that's growing roots?) and a scoop of oats give the soup a luxurious mouthfeel without cream, while lemon juice brightens the flavor.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 cups chopped raw vegetables
4 cups low-sodium vegetable broth, plus more if needed
1 medium potato or white sweet potato (8 ounces), chopped
½ cup old-fashioned rolled oats
½ teaspoon salt
1 bay leaf
1 tablespoon lemon juice
½ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground pepper
Chopped fresh herbs, such as basil, dill and/or parsley, for garnish
Grated Parmesan cheese or nutritional yeast for serving

Description

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add vegetables, broth, potato, oats, salt and bay leaf. Bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the vegetables smash easily when pressed against the side of the pot, 30 to 40 minutes.
Discard the bay leaf. Puree the soup in the pot with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Add lemon juice, nutmeg, cayenne and pepper. Thin with additional broth, if desired. Garnish with herbs and cheese (or nutritional yeast), if desired.