How to Turn Anything to Soup

Ingredients

• 3 stalks Celery Stalks (trim ends, cut into rough dice)
• 2 medium Carrots (peeled, cut into rough dice)
• 1 medium Yellow Onion (peeled, diced)
• 3 tablespoons Extra Virgin Olive Oil (for sautéing mirepoix and vegetables)
• to taste Salt (helps draw out moisture)
• 1 Red Bell Pepper (seeded, rough chopped)
• 2 medium Yukon Gold Potatoes (peeled, diced)
• 2 Yellow Squash (rough chopped)
• 3 Leeks (white and light green parts only, cleaned and diced)
• 0.5 pound Shiitake Mushrooms (stems removed, roughly chopped)
• 3 Garlic Cloves (sliced)
• 1 tablespoon Gochujang (Korean chili paste, adds umami and heat)
• 1 tablespoon Tomato Paste (adds depth and color)
• 2 cups Chicken Stock (low‑sodium, can substitute vegetable stock)
• 0.5 cup Shiro Dashi (store‑bought Japanese dashi, salty and umami)
• 2 tablespoons Heavy Cream (optional garnish)
• 1/4 cup Croutons (optional garnish for crunch)
• 1 tablespoon Chives (thinly sliced, optional garnish)

Instructions

1. Prepare the Mirepoix

   Trim the ends off the celery, peel the carrots, halve the onion, then dice all three into rough cubes (about 1/2‑inch pieces).

   Time: PT15M

2. Sweat the Mirepoix

   Heat 2‑3 tbsp olive oil in a large stock pot over medium heat. Add the diced celery, carrots, and onion. Stir occasionally and cook 2‑4 minutes until softened but not browned. Add a pinch of salt.

   Time: PT4M

   Temperature: medium

3. Prep Additional Vegetables

   Rough‑chop the red bell pepper, Yukon gold potatoes, yellow squash, leeks (white and light green only, cleaned between layers), and shiitake mushrooms (remove stems).

   Time: PT10M

4. Sweat the Main Vegetables

   Add another 1‑2 tbsp olive oil to the pot. Toss in all the chopped vegetables, sprinkle with a generous pinch of salt, and stir to coat. Lower heat to medium‑low, cover, and let them sweat for about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium‑low

5. Add Flavor Enhancers

   Stir in sliced garlic, 1 tbsp gochujang, and 1 tbsp tomato paste. Increase heat to high and cook, stirring constantly, for 1‑2 minutes until the paste coats the vegetables and the raw aroma disappears.

   Time: PT2M

   Temperature: high

6. Add Liquid and Simmer

   Pour in 2 cups chicken stock and 0.5 cup shiro dashi (or water if needed) until the liquid just reaches the tops of the vegetables. Bring to a boil, then reduce to low, cover, and simmer 15‑20 minutes until vegetables are extremely soft.

   Time: PT20M

   Temperature: low

7. Blend the Soup

   Using a blender (in batches) or immersion blender, puree the soup until smooth. If the texture is too thick, thin with a little extra stock or water. Taste and adjust salt if needed.

   Time: PT5M

8. Plate and Garnish

   Ladle soup into bowls. Drizzle with heavy cream, sprinkle croutons and sliced chives (or any toppings you like). Serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g