Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/2-1 teaspoon coarse salt (depending on saltiness of stock)
- 1/2 teaspoon black pepper
- 2 medium carrots, peeled and halved lengthwise, then thinly sliced
- 4 cloves garlic, minced
- 6 cups vegetable stock (or more depending on your soup consistency preference)
- 3 branches fresh thyme
- 8 cups chopped seasonal vegetables (for our late summer soup, we used 2 cups green beans, 2 cups fresh corn off the cob, 2 cups chopped zucchini and yellow squash, 2 cups chopped tomatoes)
- 1 cup baby kale or spinach leaves, chopped
Directions
Heat the oil in a large saucepan or small stockpot/Dutch oven over medium heat. Add the onion and saute for a few minutes until softened and add 1/2 teaspoon salt and pepper. Stir in the carrots and cook a few minutes, stirring to coat with the flavorful oil. Add the garlic and stir for one minute.
Add the stock and thyme branches, then stir in your choice of vegetables. Add the firm vegetables first and sequentially add them so the more tender ones don’t get overcooked. (The vegetables in the ‘recipe’ above were added in the order given, a few minutes apart). Bring to a boil, then reduce heat and simmer for 10-15 minutes until all vegetables are tender. Stir in the kale, then taste for seasoning. Add additional stock/salt/pepper or even a few shavings of fresh Parmesan, if desired. Happy cooking and tweak to satisfy your seasonal craving!
View More Recipes
