Name: Kitchen Sink Veggie Soup
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 head cauliflower, cut into florets; 1 fennel bulb, diced; 4 large carrots, peeled and diced; 1 large tomato, diced; 2 medium Yukon gold potatoes, diced; 2 teaspoons salt, plus more to taste; ½ teaspoon pepper; 2 teaspoon garlic powder; 1 teaspoon dried thyme (or 2 teaspoons fresh herbs); ¼ teaspoon red pepper flakes (optional); 6-8 cups low-sodium chicken stock (or veggie broth)

Ingredients

Scale

Serves 4

2 tablespoons olive oil
1 onion, chopped
1 head cauliflower, cut into florets
1 fennel bulb, diced
4 large carrots, peeled and diced
1 large tomato, diced
2 medium Yukon gold potatoes, diced
2 teaspoons salt, plus more to taste
½ teaspoon pepper
2 teaspoon garlic powder
1 teaspoon dried thyme (or 2 teaspoons fresh herbs)
¼ teaspoon red pepper flakes (optional)
6–8 cups low-sodium chicken stock (or veggie broth)

Instructions

Preheat a large pot over medium/high heat. Add all the ingredients except for the chicken stock. Cook for 7-10 minutes until veggies begin to soften.
Add the broth (start with 6 cups, you can always add more as needed) and bring to a boil. Once boiling, turn heat to medium/low and simmer for 15-20 minutes until veggies are fully cooked through.
Turn off heat and use an immersion blender to blend to your desired consistency. If you don’t have an immersion blender you can transfer the soup to a regular blender and blend in batches. If the soup is too thick add more broth. Add salt and pepper to taste and enjoy!