Kitchen Sink Soup

Sometimes you just have to use what you have. This has been especially true while living in quarantine. Today, I wanted to make some soup. We were lucky to get a big box of veggies from a local restaurant doing grocery take out this week, but I didn’t know what we would have. So today, I threw it all together and made a delicious soup! Feel free to mix and match with what you have, but here is how I did it. Makes 6-8 servings


4 carrots, chopped

1 head of broccoli, cut into small florets

1 onion

3 cloves of garlic

leftover celery pulp from a whole head of celery

Chopped parsley

1 cup of dry lentils

Enough water to substantially cover all the veggies

Dried thyme

Dried rosemary



butter, to serve

  1. Prepare and throw all your veggies into a pot. I use my 5.5 quart Le Creuset, my favorite kitchen investment. Add the lentils.
  2. Add enough water to cover the veggies substantially. The water will obviously boil down, so you want enough to have a broth-y soup. Too little water will yield more of a stew.
  3. Add in your seasoning. I went heavy on salt and pepper, too.
  4. Bring to a boil, then simmer the soup for an hour or so, until veggies are soft and lentils are cooked.
  5. Top with butter or olive oil to serve. I love adding fats at the END to keep the flavor.
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