The great thing about soup is it’s nearly impossible to mess up. This soup reflects the vegetables in my crisper bin; use what you’ve got on hand as a way to avoid tossing produce into the trash. But whether you pick my favorite veggies or your own, the essentials are the same.
Start by sautéing an onion in butter or oil, pour in stock, simmer, add a cooked grain (gluten-free or otherwise … barley is nice, too, if you eat gluten), toss in a few vegetables, simmer a bit more until tender. Done.
Easy Everyday Vegetable Soup
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 cups vegetable or chicken stock
4 cups water
5 carrots, diced
5 celery sticks, diced
2 fennel bulbs, chopped
2 cups cooked buckwheat
1 teaspoon fresh thyme, chopped
Salt and freshly ground pepper, to taste
- Add the olive oil to a large Dutch oven or soup pot, warm over medium-high heat.
- Add the onion and garlic, sauté until tender, about five minutes.
- Add the stock and water and bring just to a boil.
- Add the chopped vegetables and simmer over medium heat until tender, about 10-15 minutes.
- Add the buckwheat and thyme, simmer a few minutes more, and season to taste.
- Serve immediately.