Kitchen Sink Soup
This is the soup I make when I have odds and ends left in the fridge after a few days of cooking and before I head out to shop fresh again. There’s no right or wrong here (okay, maybe some stuff would be wrong…); it’s just what’s in the fridge.
- Extra virgin olive oil
- About ¼ cup diced each of 3-4-5 veggies you like or have on hand
- Sea salt
- Leftover cooked whole grain, like millet, brown rice, farro
- Spring or filtered water
- White miso
- Scallion, thinly sliced for garnish
Step By Step Instructions:
Place a small amount of oil in a medium soup pot over medium heat and begin sautéing your vegetables: first, the sweetest or mildest and move up to the strongest flavor. Add a pinch of salt every time you stir in a vegetable to build depth of flavor.
Add cooked grain and water to generously cover the ingredients. Cover and bring to a boil. Reduce heat to low and cook, covered until the hardest of the vegetables is soft. Add water as needed to achieve the texture of soup you desire (less if you want a stewy soup; more if you prefer a thinner soup).
When the soup is done, remove a small amount of hot broth and dissolve miso (about a teaspoon for every cup of liquid you added). Simmer; do not boil for 1-2 minutes. Serve garnished with sliced scallion.