How to use anything in the fridge!
HOW TO MAKE DAILY’S VEGETABLE SOUP!
We sat down with our Fresh Manager, Laura, to take some notes on how she makes Daily’s delicious veggie soup!
Keep in mind that Laura tenderly refers to this soup as her “Garbage Soup” since you can put anything in there and it turns out yummy! This is a great recipe for tossing in all those veggies sitting in your fridge that are getting a little past their prime.
Our ingredients list is a great place to start basing what flavors you want to incorporate into your soup - but don’t be afraid to experiment! You can throw in everything but the kitchen sink!
Fresh Manager Tip:
“I like to keep it simple as far as ingredients go. I start with a short veggie list, since I like to use a large amount of each vegetable. Big portions of each veggie makes sure the soup is hearty and healthy.”
How it’s done:
All you really need to do is chop, sauté, & toss everything together!
Laura has included some helpful tips below for everyone who wants to
follow along step-by-step!
1 — Making your broth.
The broth is where the magic happens. Get a good broth going and it just doesn't matter what you toss in the soup - follow along to get a great broth!
2 — Grab your soup pot and toss in the mirepoix + a heathy pour of olive oil.
I love to begin with Daily’s mirepoix (chopped onion, celery, carrots and bell peppers), a fantastic soup starter! It makes things convenient & easy without sacrificing quality. We chop everything fresh, in house, so our pre-cut veggies don’t need any additives or preservatives to survive miles of highway! Just fresh veggies, chopped for you, where you live.
Get that sautéing over a medium low heat. Whatever olive oil you prefer is great, we recommend La Riojana’s olive oil for it’s blend of spicy and sweet notes!
3 — While your soup pot is sautéing, chop up another onion and peel+chop more carrots. Throw those bad boys in!
4 — Salt generously.
You can think about adding more olive oil now, depending on what's going on in the pot.
5 — Add your chopped and/or minced garlic.
I like a lot because it is so healthful and a great anti-inflammatory —and just delicious.
6 — Now it is time to add chopped potatoes.
Now, red potatoes are the best soup potatoes because they will retain shape as they cook and won't disintegrate like other potatoes.
7 — Salt generously. Stir. Add herbs and spices. Stir.
Turmeric, ginger, ground pepper, dried basil, dried oregano, garlic granules… plus anything that sounds good to you!
Typically I like to be generous in my measurements because we will be adding water, but remember you can always add more, so beginning with about a teaspoon of each and adding more as necessary, to suit your taste will work out well.
I love putting turmeric in everything because it is so mild BUT SO GOOD FOR YOU. Ground or minced fresh are both great, also adds beautiful color. I firmly believe food is medicine and this is a great way to boost your immunity.
Ginger provides all the good stuff turmeric does, plus it adds an interesting, savory depth.
Curry powder is my favorite secret ingredient - here you want to be fairly conservative because it can be overpowering (though some people like that); but it adds a beautiful homey warmth. If you're making it at home, i'd recommend a hefty teaspoon.
8 — Add chopped zucchini + cherry tomatoes.
Zucchini will definitely fall apart because it is so soft; we must practice acceptance.
I like to cut the cherry tomatoes in half, but do what you want - this is your rodeo!
9 — Here comes the tomato paste + sugar.
The sugar balances the acidity; you won't taste it, i promise!
10 — Now we add water.
Add enough to fill your soup pot to your desired amount for your end result. (Broth to veggie ratios are like ____).
11 — Toss in 2 bouillon cubes.
(Okay... 3… I just like flavor).
12 — Taste your broth and adjust as necessary
Remember that potatoes soak up a whole lot of salt, so this is an important step. (Conversely, if it is too salty, you can add more potatoes and it will balance back out... just a little pro tip from our General Manager, Kara).
13 — Now bring it all to a rolling boil.
Cover your pot (but leave it a little open for steam to escape) and turn the temp down to medium. Let it cook on medium for 20ish minutes- until the potatoes are tender.
While this is happening, if i am at home, I will make some pasta on the side to serve with the soup (like veggie noodle soup- you can add it directly to your soup but it will get mushy, so this is why i keep it separated).
14 — When your potatoes are done, turn it off!
15 — Now we add in shredded greens
Any will do, but I like curly kale because it’s so hearty. Mix them in, letting them wilt and come to temp.
16 — Serve with warm bread and butter.
INGREDIENTS
Veggies to add some heart:
Carrots
Onion
Celery
Green bell pepper
Potatoes
Zucchini
Curly kale
Cherry tomatoes
Apprx 1.5 Tablespoons of tomato paste
2-3 Veggie bouillon cubes
Laura’s also been known to also toss in cauliflower, radishes, shallots, etc...
Herbs & spices to keep you warm:
Start with a teaspoon of each, add more to taste.
Turmeric
Ginger
Curry Powder
Basil
Oregano
Garlic granules
+ 1 tablespoon of sugar