Kitchen Sink Soup

Name: Kitchen Sink Soup
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: Scallion, thinly sliced for garnish; Spring or filtered water; Leftover cooked whole grain, like millet, brown rice, farro; White miso; Spring or filtered water; Leftover cooked whole grain, like millet, brown rice, farro; Sea salt; Leftover cooked whole grain, like millet, brown rice, farro; Leftover cooked whole grain, like millet, brown rice, farro; About ¼ cup diced each of 3–4–5 veggies you like or have on hand; Extra virgin olive oil

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

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.

Ingredients

Extra virgin olive oil
About ¼ cup diced each of 3–4–5 veggies you like or have on hand
Sea salt

Europe
Italy
Vegan
Soup
Mediterranean

Method

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