Week's End Soup

At the end of every week, every kitchen is usually left with odds and ends of random veggies. I know my kitchen is definitely guilty of this. The best thing to do in this situation? Make soup!



Veggie soup has become a weekend staple. I'm not sure how much I'll enjoy it as the weather changes (from hot to hotter in my case) but it sure is an efficient and tasty way to use up veggies.

Basically, throw everything and anything into the pot with a little water (think 1/4-3/4 cup). Then, as things start to soften, add a broth. The simplest broth would be a can of tomatoes. (Make sure to purchase the no-salt-added or low sodium variety.) But, if you want to be fancier, you can add veggie juices, ground nuts/seeds or a combination.

Ingredients in the soup above include: carrots, celery, bell pepper, mushrooms, red kale, zucchini, peas and cauliflower. I also added some leftover cooked lentils. I whizzed together a can of no-salt tomatoes, spices and a handful of cashews for the broth. Everything cooked up within 15 mins and dinner (and lunch and dinner for the next two nights) was served!

A big pot of soup is perfect for busy weeks. I love being able to come home and do nothing more than pour and stir for dinner. And, two soups are never the same. There are so many combinations and textures to play with! So, the next time you are staring at a fridge full of half eaten veggies, make soup. You won't be sorry.