Soup Du Jour Recipe

Prepare stock vegetables

Rinse all vegetables. Roughly chop carrots, onion, celery, leek, mushrooms and tomato so they release flavor quickly.

In a large stockpot, combine chopped carrots, quartered onion, chopped celery, smashed garlic, sliced leek, mushrooms, tomato (if using), parsley stems, bay leaves and peppercorns.

Add 10 cups cold water and bring to a gentle boil over medium-high heat.

Reduce heat to low and simmer gently, uncovered, for 45–60 minutes to extract flavor. Skim any foam from the surface during the first 10–15 minutes.

After simmering, remove from heat. Strain the stock through a fine-mesh sieve into a large bowl, pressing on solids to extract liquid. Discard solids. Season the strained stock with 1.5 tsp salt while warm and taste; adjust if needed.

Cool the stock quickly if not using immediately. Refrigerate up to 3–4 days or freeze in portions. This recipe yields about 8–9 cups of light vegetarian stock.

If you made the stock, measure 4 cups. Otherwise use a good-quality vegetarian stock or broth.

Heat 2 tbs extra virgin olive oil in a medium pot over medium heat.

Add diced yellow onion and sauté 4–5 minutes until translucent and fragrant.

Add diced carrot and celery and cook 3–4 minutes until beginning to soften.

Stir in the diced potato or squash and zucchini (or other seasonal vegetable) and cook 2–3 minutes to coat with oil.

Pour in 4 cups prepared vegetable stock and bring to a simmer.

Add fresh thyme or rosemary and simmer gently for 12–15 minutes, until root vegetables are tender.

If using cooked beans or small pasta, add during the last 5 minutes to warm through (if adding pasta, cook to al dente).

Season with 0.75 tsp sea salt and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

Turn off heat and stir in 1 tsp fresh lemon juice to brighten flavors.

Ladle soup into bowls and garnish with 1 tbs chopped fresh parsley or chives. Serve hot. Offer upgrade to a bowl (larger portion) for additional cost if used in a menu setting.