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Breaking New Ground Recipe Testing...

If the recipe hasn't been tested, can you trust it?

Listen, I know exactly what I love to cook and eat, but I’m still finding my way through to see what people respond to the most. I love the versatility of this recipe. Nothing complicated here. Just everything but the kitchen sink soup. A great way to use up those vegetables sitting in fridge crisper drawer ---It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. If you're tight on time, you can chop everything up, toss veggies, ingredients/seasonings into a crock-pot,... set it and forget it!

What's Here: Everything but the kitchen sink soup. A great way to use up those vegetables sitting in fridge crisper drawer---

  • 5 medium carrots, peeled, cut into 1/2-inch chunks.

  • 5 Asparagus spears, peeled and chopped.

  • 5 Brussels sprout, chopped.

  • 3 Cloves garlic, peeled and chopped.

  • ½ Small yellow onion, thinly sliced.

  • 1 tablespoon extra-virgin olive oil.

  • 1 tablespoon unsalted butter.

  • ½ teaspoon kosher salt.

  • 1 teaspoon cracked black pepper

  • 1 tablespoon Vegetable Seasoning Spice Blend

  • Celery stalks, bits & pieces and tender-leaves. (Celery leaves are delicious, nutritious, and packed with intense celery flavor.)

  • Enough water to cover vegetables.

Tip: Roasting the vegetables off first instead of boiling them. There is so much more flavor!


1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion, garlic and celery; cook, stirring occasionally, until softened, 3- to 4 minutes.

2. Stir in the rest of the chopped up vegetables, stirring often, until slightly softened, about 3 to 4 minutes. Add water and or broth; Bring to a boil. Reduce heat to a simmer, skimming to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 50 minutes, skimming occasionally.

3. Season with salt and pepper, as desired. Let cool before storing or Puree/blending.

4. Let the soup cool. Working in batches, puree the soup in a food processor (or blender) I'm using Immersion Multi-Purpose Hand Blender. Puree the soup until smooth or until your desired chunkiness.

TIP: The easiest way to puree this soup is with a simple hand blender. Blend until the soup reaches your desired consistency. Add more water ​or chicken broth/stock ​if the consistency needs to be thinned out a bit. You may need to adjust the spices.

Here's another get great tip! Sweet potato disk. Roasted Sweet Potato disk during Meal Prep Sundays. For the carbohydrate portion of post-workout meal, I prefer using starchy vegetables such as sweet potatoes. I normally pop a disk w/skin n my mouth while walking out the door 🏋🏽 to the gym! Yummy!

Yummy..........Roasted Sweet Potato disk the benefit of meal prep and food prep. Drop two sweet potato disk in soup and blend-up!

COOK'S NOTES: Freeze soup in small containers, or Ziploc freezer bags, then pull out only what you need; there's no need to thaw the soup before reheating.

Keep your eyes peeled for "What's Dee Cooking?" launching summer 2019.

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