This make-ahead, freezer-friendly hearty vegetable soup is both simple and adaptable. Perfect for a fridge full of CSA vegetables!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: dinner, Lunch
Cuisine: Soup
Keyword: make ahead, soup, vegan
Servings: 8-10 servings
Author: Emily Caruso
Cost: $15
Equipment
Large Dutch oven or soup pot
Ingredients
2tablespoonsextra virgin olive oil
2leeks; washedcut in half length wise, and thinly sliced
3medium carrotssliced (about 2 cups)
3celery stalkssliced
4garlic cloves minced
8cupsvegetable or chicken stock
4cupsadditional soup vegetablessuch as zucchini, bell pepper, green beans, mushrooms or parsnips
2teaspoonsfresh thyme leaves
1teaspoonfresh oregano
kosher salt and black pepper to taste
12ouncespasta noodlescooked (optional)
Instructions
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add leeks, carrots, celery and garlic. Stir and cook until fragrant and starting to soften; about 8-10 minutes.
Add stock and additional soup vegetables. Bring to a boil. Add thyme, oregano, salt and pepper. Reduce heat to low and simmer for 15-20 minutes or until all vegetables are cooked through.
If freezing: Divide soup into freezer safe containers and freeze. To serve, thaw in fridge over night, or add frozen soup to sauce pan with about 1 cup of water. Bring to a simmer over low heat and stir until soup is thawed. All soup to simmer for about 5 minutes. Adjust seasonings and add pasta if desired.
If eating immediately, add cooked pasta noodles (if using) to the soup and serve.
Notes
Soup should keep in the freezer definitely, but to prevent freezer burn, consume within 2-3 months.