Ugly Produce. Delivered.

Easy Leftover Veggie Soup

 Photo by Jenna Schrek

Photo by Jenna Schrek

Recipe and photo by No Whey Lady!

Veggie soup blends are the best way to use up vegetables that may be slightly past their prime. You know the ones that are still totally edible, they’re just a little limp and not super photogenic? I will often whip up a soup blend or two the night before I get my next Imperfect box to be sure I’m not letting anything go to waste. You can use any vegetables for a soup!

Ingredients

  • 1 medium zucchini (try broiling it for extra flavor!)

  • 1 head of broccoli (as with the zucchini, broiling will make it sweeter and more interesting)

  • 3 large chard leaves

  • 1 - 2 c stock (depending on how thick you like your soup)

  • 1/4 c chopped parsley

  • Salt and pepper, to taste

  • Turmeric

  • Apple cider vinegar

  • Olive oil

  • Optional toppings: sautéed veggies, grain of choice, protein of choice

Instructions

  1. Chop up zucchini and broccoli. If you’re going to broil them for extra flavor, now is the time.

  2. Throw chopped vegetables in a small stock pot with stock, bring to a boil, cover, and turn down to a simmer for about 10 minutes (until the veggies are soft).

  3. While that’s simmering, de-stem, and chop the chard.

  4. Throw the chard in the stock pot for the last minute so it gets a chance to cook.

  5. Take the pot off burner and let cool for a few minutes before transferring to a blender (you don’t want anything exploding!). Chop the parsley.

  6. Once the broth + veggie mixture has cooled a bit (it can still be hot, just not piping hot), transfer to blender and blend on high. You can also do this in the pot if you have an immersion blender.

  7. Add a tablespoon of apple cider vinegar along with salt and pepper to taste. Stir to combine, re-taste, and adjust the seasonings.

  8. Serve in bowl(s) and top with a drizzle of olive oil, a sprinkling of turmeric, and all of your favorite toppings!

Recipe Notes

I like to cook the vegetables in the broth as opposed to steaming them and blending with broth to be sure I’m not missing out on any nutrients. For a deeper flavor, you can try broiling or roasting your veggies first. Use whatever stock you like best and fits your dietary preferences. This soup is as adaptable as it is delicious, so adapt it to whatever you have around that you’d like to use up or showcase.