Soup Of The Day Recipe

Sweat aromatics

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

Add aromatics and potatoes

Stir in the minced garlic and grated ginger and cook for 30–45 seconds until fragrant. Add the diced potato and diced tomato and cook 2–3 minutes to begin softening.

Add liquids

Pour in the vegetable stock and water, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.

Simmer with seasonings

Add the rinsed white beans (or chickpeas), dried thyme, dried oregano and bay leaf. Season with 1 tsp salt and 1/2 tsp black pepper. Reduce heat to maintain a gentle simmer, cover partially, and cook until the potatoes are tender, about 15–18 minutes.

Add quick-cooking greens and peas

Once potatoes are tender, stir in the chopped kale or spinach and frozen peas. Simmer uncovered for 3–4 minutes until greens are wilted and peas are heated through.

Adjust flavor

Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed. Stir in lemon juice and red pepper flakes, if using, to brighten the flavors.

Optional creaminess

If you prefer a creamier soup, reduce heat to low and stir in the heavy cream or coconut milk. Warm gently for 2 minutes—do not boil after adding dairy.

Ladle the soup into bowls and finish with chopped parsley and grated Parmesan if desired. Serve hot.