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Daily Soup Recipe

Inspired by Balboa Cafe

Time40m

Serves4

Make Daily Soup Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base & broth

6 cups vegetable or chicken stock

1 cups water

2 tbs olive oil

Aromatics & flavoring

1 each yellow onion, medium, finely diced

1 each carrot, medium, peeled and diced

2 each celery stalks, diced

3 each Garlic cloves, minced

1 each bay leaf

1 tsp dried thyme

1 1/2 tsp Celtic sea salt

3/4 tsp Black pepper, freshly ground

Vegetables & add-ins

1 each potato, medium, peeled and diced (about 1 cup)

1 each Zucchini, diced

1/2 cups frozen peas

1/2 cups canned diced tomatoes, drained

2 cups leafy greens (spinach or kale), chopped

Optional protein & garnish

1 cups cooked shredded chicken or canned white beans

1 each parmesan rind (optional, for depth)

2 tbs Fresh parsley, chopped

1 tbs ReaLemon lemon juice

Method

Base & broth

1

Heat a large pot over medium heat. Add olive oil and swirl to coat.

2

Add the onion, carrot, and celery. Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

3

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring so it doesn't burn.

4

Pour in the stock and water, scraping up any browned bits from the bottom of the pot. Add the bay leaf, dried thyme, parmesan rind if using, salt, and black pepper. Bring to a gentle simmer.

Vegetables & add-ins

5

Add the diced potato to the simmering broth. Cook for 10 minutes.

6

Add the zucchini, canned diced tomatoes, and frozen peas. Continue simmering until all vegetables are tender, about 6–8 more minutes (potato should be fork-tender).

7

Stir in the chopped leafy greens and simmer 1–2 minutes until wilted and bright green.

Optional protein & finish

8

If using cooked shredded chicken or canned white beans, stir them in now and heat through for 2–3 minutes.

9

Remove and discard the bay leaf and parmesan rind (if used). Taste and adjust seasoning with additional salt and pepper as needed.

10

Stir in the lemon juice and chopped parsley. Drizzle a little extra olive oil if desired.

11

Ladle soup into bowls and serve hot. Offer grated parmesan, crusty bread, or a wedge of lemon on the side.