Print Recipe

Scrappy Vegetable Soup

Prep Time10 mins
Cook Time35 mins
Course: Main Course, Side Dish
Keyword: soup, veggie scraps
Servings: 6


  • 1 yellow onion, diced
  • 3 cloves garlic, sliced
  • 1 large ziploc bag frozen veggie scraps (we recommend broccoli stalks, kale stalks, carrot and parsnip peels)
  • 5 to 6 cups filtered water you can use vegetable broth if you'd like

Optional seasoning:

  • 2 to 3 tsp curry powder
  • 1 inch ginger root, sliced

Optional seasoning:

  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary


  • Heat a drizzle of extra virgin olive oil in a large pot and add the onions.  Saute for around 5 minutes, until the onions start to turn translucent and smell delicious.  Add in the garlic for 30 more seconds.  If you want to use any of the optional spices, add them at this point and saute for around 1 minute to release their delicious aroma.
  • Carefully pour the frozen veggies into the pot.  Stir around to mix with the oil, onions and garlic.
  • Season with a nice pinch of sea salt and pepper.
  • Pour in the water and bring to a boil.  Once the water in boiling, reduce the heat to low so that the soup simmer.  Cover and simmer on low heat for 30-40 minutes, until the veggies are really tender and soft.
  • Carefully pour the mixture into a blender (or use an immersion blender) and blend until the soup is creamy and smooth.
  • Make sure to taste the soup and add more sea salt and pepper to taste.  If you find the soup is too thick for your liking, you can add some more water.