Ingredients
4 cups Liquid
2 cups Vegetables
2 teaspoons Seasoning
Method
Sources
📖
Recipe1M+
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German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
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suggestions: liquid: tomato sauce or broth protein: beans, leftover cooked meat, diced ham or sausage vegetables: frozen peas, shredded carrots, chopped spinach, diced avocado, minced onion, leftover cooked vegetablesany combination works add-ins: shredded cheese, herbs, splash of cream put everything into a medium saucepan (except the add-ins) and simmer for 1015 minutes until vegetables are fully cooked. stir in any add-ins, if you like. ladle into thermoses. notes: 1. in the photo, i used leftover mexican shredded chicken, carrots, chopped spinach, avocados, and taco seasoning to make a tortilla(less) soup. 2. this can be made the night before and reheated in the morning.