How To Make A Soup From Anything

Prep Time 10

Cook Time 20

Servings

2 tbsp olive oil
1/2-1 onion, chopped (add or sub chopped carrot and/or celery)
Kosher salt
Flavor options: garlic, ginger, 2-4 tbsp tomato paste, 1-2 tbsp ground spices, Thai curry paste
4-6 cups liquid (use water, broth, or a combination of water/broth with coconut milk to make it creamy)
1/2-1 cup grain or 2-3 cups starchy vegetable (jasmine rice, quinoa, farro, pasta OR potato/root veggies)
4 cups chopped veggies (see notes)
2 cups protein (chicken, lentils, beans, tofu)*
1-2 tbsp soy sauce or tamari
3-5 cups chopped greens (kale, spinach, chard)
1-2 tbsp acid (lime juice, lemon juice, vinegar)

fresh herbs, yogurt, soft egg, olive oil, black pepper, a squeeze of lemon or lime
*In general, you’ll want about 1 lb of raw meat or about 2 cups of cooked meat. For vegetarian, use 1/2-1 cup dried lentils, 2 (15 oz) cans beans, or 1 block tofu (see notes on next page). Or you could do a combination of meat and legumes!

In a large pot over medium heat, add your oil, aromatics, and ½ teaspoon salt. Cook, stirring occasionally, for about 3-5 minutes, or until softened (the longer the better!).
Add in your flavorings and cook for about 1 minute, stirring often (you want to toast/bloom your spices or pastes in the oil). Stir in the liquid, grain or starchy veg, chopped veg, protein, soy sauce, and remaining ½ – 1 teaspoon salt. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-30 minutes (or until your grains and protein are cooked through).
Stir in your greens and let cook for 1-2 minutes to wilt down. Remove from heat and stir in your acid. If you want to add the miso paste, now is the time. If you want your soup to be half pureed for a thicker broth – do it now! Once you’re done with all of that, make sure to taste and add either or both of these two things if it tastes flat: salt (or soy sauce) or acid (lemon or lime or vinegar).
Serve it up topped with your desired toppings.