Soup Of The Day (small) Recipe
Small Size. Varies according to season
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base & Aromatics
Vegetables
Liquids & Simmering
Seasonings & Garnish
Finish & Serve
Method
Base & Aromatics
- 1
In a medium pot, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 small onion, diced, and cook until translucent, about 4 minutes.
- 3
Add 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
Vegetables
- 4
Stir in 1 carrot (medium), diced, and 2 celery stalks, diced; cook for 3-4 minutes to begin softening.
- 5
Add 1 cup seasonal vegetables; continue to sauté for 2-3 minutes.
Liquids & Simmering
- 6
Pour in 2 cups vegetable broth and 0.5 cup water; bring to a gentle simmer.
- 7
Stir in 0.5 cup diced tomatoes and 0.5 cup chickpeas, drained; mix to combine.
Seasonings & Garnish
- 8
Season with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp dried thyme, and add 1 bay leaf.
Finish & Serve
- 9
Simmer until all vegetables are tender, about 15-20 minutes. Remove bay leaf.
- 10
Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice. Taste and adjust salt if needed.
- 11
Ladle into bowls and serve hot.