Two parsnips, about a third of a butternut squash, a 2-lb bag of spinach that quickly needs to disappear…What do you do with a medley of leftover Thanksgiving vegetables that are quickly expiring? When the blustery weather outsides constitutes a “me” day curled up in sweats?
Make soup, of course! I’m a huge fan of throwing tons of different vegetables, along with a bit of chicken or beans, in a huge pot together for a healthful, warming and simple meal that tastes even better for lunch the next day.
Remember, this recipe is variable; the point is to use any veggies ever you’ve got in your fridge (celery, leeks, zucchini, russet potatoes, whatever). But here’s what I put in mine:
2 tbsp olive oil
1 small onion, diced
3 cloves of garlic, minced
1 small sweet potato, diced
1 cup of butternut squash, diced
3 carrots, cut diagonally
2 parsnips, cut diagonally
1 cup of sliced mushrooms
1.5 cups frozen french green beans
2 cups of spinach
2 cups low-sodium chicken broth
2 chicken breasts, cut into bite sizes pieces
1 tbsp thyme
1 tbsp rosemary
1 bay leaf
Salt and pepper, to taste
Grated parmesan cheese, to top
Saute the olive oil, onion and garlic until the onion is slightly translucent, about 5 minutes.
Add the butternut squash, sweet potato, carrots and parsnips. Cook for about 15 minutes.
Throw in the mushrooms, green beans, parmesan rind and chicken broth, along with your spices and bay leaf. Reduce heat, cover and let simmer. I let mine cook for about 30 minutes. Just make sure all of your starches are fully cooked through.
Add the chicken and let cook for an additional 10 minutes.
Add the spinach and cook for an additional minute of so.
Serve immediately. (Be mindful to keep the parmesan rind and bay leaf in the pot and not your bowl.) Sprinkle with parmesan cheese, sit back into your chair and enjoy a hearty bowl of Veggie Mishmash Mashup Soup. (Sweats and slippers optional, but highly encouraged.)