Vegetable Soup

from Our Little Kitchen

A versatile recipe to use up all the bits and pieces in your fridge.  Let your child’s imagination turn this into a meal of great delight!


Oil or butter



Thyme sprigs

Bay leaf

Vegetables (see below)

Water or stock


Step 1

Heat oil or butter in large pot.

Step 2

Cook onions and garlic until translucent.  Add fresh thyme and a bay leaf.

Step 3

Choose a vegetable or two or three that go together.  Need ideas?  Corn, squash, parsnip, leek, cauliflower, sweet potato, carrots.

Step 4

Chop vegetables and add to pot.

Step 5

Add water or stock to cover vegetables.

Step 6

Bring to boil, then reduce to simmer.

Step 7

Remove bay leaf and thyme sprigs.  Mash or blend. Season.

Reproduced with permission from Groundwood Books Ltd. All rights reserved.

Nada’s Tips & Tricks: We added leftover roasted chicken and rice to our soup and used chicken stock.  This is a great recipe to give you confidence in the kitchen as the ingredients are up to you. Pair it with a sandwich or salad and you’ve got a full meal.  Hearty bowl on a cold February day!