Mixed Vegetable Soup
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Ingredients
Sliced onion
Olive oil
Garlic
Red pepper flakes
2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
Vegetable stock
Parmesan rind
Small sprig of rosemary or thyme
Salt and pepper
1 cup diced green vegetables (zucchini, green beans, broccoli)
Handful of shredded greens
Directions
- Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper.
- Simmer until vegetables are almost tender, about 15 minutes.
- Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens.
Simmer until tender.
