Jul 14 2026
Restaurants›Laura Lee's›Seasonal Soup Recipe

Seasonal Soup Recipe

Inspired by Laura Lee's
Time50m
Serves4

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Ingredients

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Soup Base

Optional Add-ins & Finish

Method

Soup Base

  1. 1

    Prepare aromatics

    Heat a large heavy-bottomed pot over medium heat. Add the olive oil and butter. When the butter has melted and begins to foam, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

  2. 2

    Add garlic and herbs

    Add the minced garlic and chopped fresh herbs (thyme or rosemary) to the pot. Cook, stirring, until fragrant, about 30–45 seconds—do not let the garlic brown.

  3. 3

    Add root vegetables

    Add the cubed potatoes and seasonal vegetable (butternut squash or sweet potato) to the pot. Stir to coat with the aromatics and cook for 2–3 minutes to begin softening the pieces.

  4. 4

    Add liquids and simmer

    Pour in the vegetable or chicken stock and 1 cup water. Add the bay leaf, kosher salt, and freshly ground black pepper. Raise the heat to bring the soup to a gentle boil, then reduce heat to low and simmer, uncovered, until the potatoes and seasonal vegetable are tender when pierced with a fork, about 20–25 minutes.

Optional Add-ins & Finish

  1. 5

    Optional beans and greens

    If using white beans and/or chopped kale or spinach, stir them into the pot about 5 minutes before the soup has finished simmering to heat through and wilt the greens.

  2. 6

    Purée or leave chunky

    Decide on texture: for a creamy, smooth soup, remove the bay leaf then use an immersion blender to purée directly in the pot until smooth, or transfer the soup in batches to a blender (be careful with hot liquid) and purée until smooth. For a chunkier soup, skip blending and leave as is.

  3. 7

    Finish and season

    Return the blended soup to low heat if needed. Stir in the heavy cream or coconut milk for richness, and add the lemon juice to brighten flavors. Taste and adjust seasoning with additional salt and pepper as needed.

  4. 8

    Serve

    Ladle the soup into bowls. If desired, sprinkle with grated Parmesan, toasted seeds or croutons. Serve hot.

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