Description
A hearty and nourishing vegetable soup packed with a mix of fresh veggies like cauliflower, fennel, carrots, potatoes, and tomato, cooked to perfection and blended into a smooth, comforting bowl of goodness. Perfect for using up whatever vegetables you have on hand and ready in just 30 minutes, this Kitchen Sink Veggie Soup is warm, flavorful, and wholesome.
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 & Spices
- 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)
Other Ingredients
- 2 tablespoons olive oil
- 6-8 cups low-sodium chicken stock (or vegetable broth)
Instructions
- Preheat and Cook Veggies: Preheat a large pot over medium-high heat. Add the olive oil, then add all the chopped vegetables—onion, cauliflower, fennel, carrots, tomato, and potatoes—along with salt, pepper, garlic powder, thyme, and red pepper flakes if using. Cook for 7-10 minutes, stirring occasionally, until the vegetables start to soften and release their flavors.
- Add Broth and Simmer: Pour in 6 cups of the chicken stock or vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to medium-low and let the soup simmer gently for 15-20 minutes, until the vegetables are fully cooked and tender. Add more broth if you prefer a thinner soup.
- Blend the Soup: Turn off the heat and use an immersion blender directly in the pot to blend the soup to your desired consistency—either smooth or slightly chunky. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth. Adjust the thickness by adding additional broth as needed.
- Season and Serve: Taste the soup and add more salt and pepper if necessary. Serve warm and enjoy your comforting kitchen sink veggie soup!
Notes
- This versatile soup is perfect for using up a variety of vegetables you have in your fridge, making it highly adaptable to your preferences and seasonal availability.
- Feel free to omit the red pepper flakes if you prefer a milder flavor.
- Using low-sodium broth allows you to control the saltiness of the soup better.
- For a vegan version, substitute chicken stock with vegetable broth.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 140
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
