She Strengthens

Transform Forgotten Fridge Finds into a Hearty Soup

Are you tired of letting leftover produce and herbs go to waste? Turn them into a delicious, quick, and easy soup that’ll keep for days, providing you with meals for the foreseeable future.

Getting Started

Before you begin, make sure you have a batch of homemade Pesto ready to go. This recipe yields 6 to 8 servings and is considered easy, taking about 1 hour to complete, with 45 minutes of active cooking time.

Gather Your Ingredients

• 4 teaspoons olive oil
• 1 medium onion, diced
• Kosher salt and freshly ground black pepper
• 2 medium carrots, diced
• 2 medium garlic cloves, finely chopped
• 1 celery stalk, diced
• 2 cups mixed vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), diced
• 1 bay leaf and a pinch of dried thyme (optional)
• 1/4 cup white wine or dry vermouth (optional)
• 4 cups low-sodium chicken or vegetable broth
• 1 pound Yukon Gold potatoes, diced
• Pesto, for garnish (optional)

Let’s Cook!

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until it shimmers. Add the diced onion, seasoning with salt and pepper, and cook until translucent, stirring occasionally, about 5 minutes.

Next, add the diced carrots and chopped garlic, seasoning again with salt and pepper. Cook until the garlic is fragrant, stirring occasionally, about 2 minutes.

Adding Aromatics and Vegetables

Add the diced celery and any hearty vegetables, such as cabbage and fennel, along with the bay leaf and thyme, if using. Season with salt and pepper and cook for an additional 5 minutes.

If desired, add the white wine or dry vermouth to introduce a touch of acidity. Cook, stirring occasionally, until the liquid has reduced by about half, about 2 minutes.

Simmering the Soup

Add the broth, diced potatoes, and any quicker-cooking vegetables, such as asparagus and peas. Bring the soup to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes are tender, about 15 to 25 minutes.

Finishing Touches

Taste and season the soup with additional salt and pepper as needed. Serve hot, garnished with a dollop of Pesto, if desired. Enjoy your delicious, fridge-find soup!