Vegetable Soup Recipe

I’m not sure this counts as a true recipe so much as an example of “let’s just throw everything I happen to have in the kitchen into a pot and see what happens.”  I am feeling under the weather today and so thought I’d make some soup for myself.


  • olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 bell pepper, cored, seeded and chopped
  • 1 winter squash, peeeled and chopped into cubes
  • 3 small turnips, peeled and chopped
  • 1 yukon potato, peeled and chopped
  • 1 granny smith apple, peeled and chopped
  • 4 cups of vegetable stock or chicken stock or water or any combination thereof
  • bundle of random dried herbs (I had some from my CSA in a bundle but I couldn’t identify all the herbs, I think maybe sage was in there somewhere)
  • salt and pepper
  • spices to your liking (I used some ground ginger to good effect)

1. Heat the oil in a large pot and cook the onion, garlic, and pepper until fragrant, a few minutes.

2. Add all the other vegetables and cook for a few minutes, stirring

3. Add stock and herb bundle.  Bring to a boil, then reduce heat and simmer until the vegetables are tender.

4. Remove from heat.  Remove the herb bundle. Transfer about a cup full of vegetables to a blender or food processor and puree, then return to the pot (leave the other veggies in chunk form for texture)

5. Add salt, pepper, and spices to taste.  Heat through and serve.