Makes several servings.
Kitchen Sink Soup is a great way to use up that produce you just bought, as well as those vegetables that are beyond the point of eating raw, but still good. The base of vegetable stock and greens give this soup a lovely green hue, while the Plov seasoning provides a mild flavor, which really rounds out the taste. Play around with the recipe, and enjoy!
2 tbsp District Spice Plov blend
1 bunch Swiss chard (stems and greens), coarsely chopped
1 bunch kale (no stems), coarsely chopped
1 crown broccoli, coarsely chopped
1 onion, chopped
3 cloves garlic, sliced
4 cups water
3 cups vegetable stock (possibly more, depending on preferred thickness)
1 tsp salt (optional)
Possible add-ins (use any and all, or suggest your own!), chopped:
– sweet potato/potato
– butternut squash
– lentils/split peas (no need to chop these)
- Pour water into large stock pot, and add in Swiss chard, kale, broccoli, garlic, and any add-ins you select.
- Cover and simmer for 30 minutes, stirring occasionally.
- Add 3 cups vegetable stock, District Spice Plov blend, and salt (optional). Stir, and bring soup back to boil.
- Simmer for 20 minutes, stirring occasionally.
- Turn heat off, and puree soup using either an immersion blender or pouring soup into blender in batches. Add additional vegetable stock as needed, to attain desired thickness.
- Serve hot.
– rice (recommend about 1/2 cup per bowl)
– sausage, chicken, or ham
– olive oil drizzle
– Greek yogurt or sour cream