Revive Thanksgiving Extras with this Creative Veggie Soup

This is the very loose recipe I prefer when I want to use up all the veggies in my crisper and any veggies left over from my Thanksgiving prep. Vegetable soup is the opposite of a souffle; it is the most adjustable, forgiving food you will ever create. It’s called Five-Spoon because you will want to keep tasting and adjusting the flavors-I pull out 5 spoons to taste and add more flavors.

Prep Time: 10 minutes

Cook Time: 45 minutes, or simmer longer if you choose

Yield: 4 bowls or 8 cups

Non-negotiable Ingredients:

Oil or butter—olive oil and butter are the clear winners here, but I’ve used vegetable oil in a pinch.

Salt and pepper, to taste

Chopped vegetables— I like to chop mine into 1-inch pieces, keeping everything uniform so they cook quickly and evenly.

4 to 6 cups stock—I use a chicken or vegetable stock but have also used beef broth, and even tomato juice.

Seasoning—Some spice combinations you might consider: Mexican: cumin, chili powder, peppers, oregano, garlic. Italian: basil, Italian herb blend, oregano. Indian: tandoori spices, garam masala, curry, yogurt, coconut milk, tamarind, cardamom, cumin, coriander, cilantro, fennel, garlic, saffron. Fresh herbs: herbs give a great punch, and they’re easy to grow in your kitchen windowsill.

Directions:

1. Cut up the aromatics such as your onion, garlic, and some fresh herbs. If you have celery, you can throw it in at this point. Start sautéing those in the oil or butter. Let them get a little color to enhance the taste.
2. Put in the heartier veggies first. These are your carrots, potatoes, turnips, and other root veggies. Give them a few minutes. This would also be the time to add canned beans if you’d like.
3. Now, start adding in other vegetables: squash, zucchini, tomatoes, green beans, asparagus, corn, eggplant, or mushrooms. Let these get a little color as well. (I’ve been known to use canned vegetables when I don’t have what I want.)
4. Add what remains, including things like spinach, cabbage, and any other “thin” additions.
5. Cover the vegetables with your broth, and get creative with your spice and seasoning additions, and simmer until the flavor and texture is just right.