We all need a vegetable soup recipe that's easy to make, adapts to the ingredients we have and allows us to use up the vegetables that are piling up in the fridge.
This comforting recipe is also your best ally for making the most of the vegetables waiting in your fridge, reducing food waste.
Zero-waste vegetable & tomato soup
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 cup kale, diced or cut into strips
- ½ cup small pasta
- 1 cane diced tomatoes (400g)
- 6 cups chicken broth
- 1 cup vegetables (green beans, broccoli, etc.) cut into chunks
- ½ teaspoon dried thyme
- salt and pepper to taste
Instructions
- In a large saucepan, melt the butter over medium heat and sauté the celery and carrots for about 2 minutes.
- Add the remaining vegetables and onions and cook until the onions are translucent.
- Add chicken broth, thyme and diced tomatoes (with cane juice) and bring to a boil.
- Reduce heat and simmer for about 30 minutes.
- Add pasta (quantity to taste, but avoid being too generous if you plan to have leftovers, as the pasta will absorb the broth).
- Add salt and pepper to taste.
- Continue cooking until the pasta is done.
Tips for adapting this soup recipe
Adaptability: which vegetables to choose
Feel free to substitute or add vegetables as you see fit.
Just about any vegetable can be used in this soup: broccoli, carrots, beans, zucchinis, cauliflower, potatoes, onions...
If you don't have cabbage, kale can be an excellent alternative, to be added at the end of cooking to preserve its texture.
For an higher protein content
This vegetable soup is perfect for lunch, as a starter to a larger meal.
For a heartier soup, replace the pasta with white beans or chickpeas or lentils.
To turn this in a meal-worthy soup, add leftover cooked chicken or cubes of firm tofu.
Continuez votre lecture
Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
