Tuesday, January 28, 2014

What to do when you have too many veggies {+ a tasty soup recipe}

I live by the principle that you can never have too many veggies, but every so often even I find myself with an overflowing fridge - and so many veggies that I just can't keep up!

One thing I like to do when this happens is freeze them. Vegetables like broccoli, carrots, zucchini... are wonderful for this. Carefully wash and dry each veggie, cut them into even sized pieces, and throw them into a freezer-safe bag or container. These are great for a last-minute veggie stir fry (just add some chicken and it's a meal!) or for quick and healthy breakfasts (see my Green Eggs & Ham recipe for ideas).

Other veggies, such as tomatoes, don't freeze quite as well... I prefer to cook up a big batch of sauce (traditional "spaghetti" sauce our something a bit more adventurous), divide it into meal-sized portions, and freeze that.

But what if your freezer is also overflowing (with discounted meat, for example)? You can always turn to your trusty dehydrator! (If you don't have a dehydrator, you can also use a traditional oven to dry food.) Most veggies turn into "chips" when dried, and can either be eaten as such or rehydrated later on by soaking in a bowl of water several hours before you need to use them. And don't forget how much flavor dried tomatoes can add to a meal!

The last extra-veggie-using tip I have for you is soup. Make a huge batch of soup, either for eating throughout the week or for freezing in small portions for later on.

And here is the recipe I use. I got this recipe years ago from my good friend Sarah, and, even though I've had to make a few alterations since going paleo, it's my go-to recipe. This soup can be made with any veggie you have on hand, and is great for using up all the bits and pieces you might find yourself with at the end of the week.

The very best version is the all-mushroom version, even though I have yet to succeed in making it even half as well as Sarah does...

Sarah's All-Veggie Paleo Soup

  • 500 grams of veggies (about 1 lb)
  • 2 onions
  • 2 cloves of garlic
  • 1 tbsp ghee
  • 1 cup homemade bone broth
  • Water
  • Sea salt and black pepper
  • *Optional: your favorite "milk"


  1. Roughly chop the onions and garlic cloves. Cook in the ghee over medium-low heat in a large stainless steel pot.
  2. Wah and chop the veggies into equal sized pieces. Add to the onions and continue to cook until the onion becomes translucent.
  3. Add the bone broth and enough water to cover all the veggies, plus a little more.
  4. Bring to a boil, then let simmer until the veggies are fork tender (15-30 minutes, depending on the type of veggies used).
  5. Remove from heat and blend until smooth using an immersion blender. (You can also use a regular blender, working in small batches.)
  6. Season to taste with salt and pepper.
*If you'd like a creamy soup, add 1/4 to 1/2 cup of your favorite milk and stir to combine. Gently heat the soup over medium heat, being careful not to let it boil.

If your soup is too thick and you're not adding milk, adding a bit of water or bone broth with do the trick add well.

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