Bowl-of-soup Recipe

Heat fat

In a large pot or Dutch oven, warm the olive oil and butter over medium heat until butter melts and begins to shimmer.

Add broth and water

Pour in 6 cups vegetable broth and 1 cup water and bring the mixture to a gentle simmer while you prepare the aromatics.

Sweat aromatics

Add the diced onion, carrot, and celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and herbs

Stir in the minced garlic, thyme, bay leaf, salt, and pepper. Cook for 1 minute until fragrant, being careful not to brown the garlic.

Integrate with broth

Pour the simmering broth over the softened aromatics (or return the aromatics to the simmering broth). Stir to combine and bring back to a gentle simmer.

Add root/starchy vegetables

Add the diced potato (or winter squash). Simmer for 10–12 minutes, until the pieces are nearly tender.

Add quick-cook seasonal veg

Add the two cups of your chosen seasonal vegetables (one firmer like asparagus/zucchini/mushrooms, and one quick-cook like peas/corn/kale). If using canned tomatoes or cooked protein (beans/chicken), add them now. Continue to simmer until all vegetables are tender, 4–6 minutes for delicate veg, 8–10 minutes for denser veg.

Adjust seasoning

Taste the soup and adjust salt and pepper as needed. Remove the bay leaf.

Optional creaminess and brightness

If you want a richer soup, stir in 1/2 cup heavy cream or coconut milk and warm through (do not boil). Add 1 teaspoon lemon juice to brighten the flavors if desired.

Finish and serve

Stir in the chopped parsley. Ladle the soup into bowls and serve with crusty bread or croutons. Garnish with extra parsley, a drizzle of olive oil, or a squeeze of lemon if you like.