Empty-fridge vegetable soup
Our Monday night web clips are finally back, and I decided to launch the new season with this simple recipe to answer everyone who’s written me over the last two years to ask about basic kitchen ingredients.
I began by compiling a complete list (in French only) of all the ingredients you should have in your refrigerator, pantry, and freezer.
That list inspired me to create this very basic soup recipe, also known as “empty-fridge soup”.
Particularities
- ServesServes 8–10
- Prep time15 min
- Cook time30 min
- Timeout-
- FreezingFreezes well
Ingredients
- Vegetable oil, for cooking
- 1 yellow onion, finely chopped
- Salt and pepper, to taste
- 4 cloves garlic, finely chopped
- 1 tablespoon curry powder
- 2 teaspoons spices of your choice (turmeric, cardamom, cumin, etc.)
- 8 cups vegetables of your choice, sliced or cut into quarters (zucchini, carrot, potato, celery, squash, diced tomato, cabbage, etc.)
- 8 cups chicken broth
Replacement optionsor vegetable broth
- 1 cup quinoa, rinsed
Replacement optionsor rice
- Fresh herbs of your choice, for serving
Steps
- In a pot, heat the vegetable oil and cook the onion for 8 minutes or until soft. Season.
- Add the garlic and spices and cook for 2 more minutes.
- Add the vegetables, broth, and quinoa. Season and let simmer for 20 minutes or until the vegetables are cooked. Adjust the seasoning if necessary and serve topped with fresh herbs.
Recipe published on August 19, 2018
