Everything in my fridge vegetable soup

Main Dish
3 servings
20 min
25 min
Very Easy


Number of serving: 3
1 white onion

3 celery stalks

3 garlic cloves

2 zucchinis

4 tomatoes

5 kale leafs

3 slices of bacon

1 tablespoon ground clove

a bunch of fresh parsley

6 cups chicken stock


  • In a deep pot add the onion chopped with the garlic and the leeks, and a little butter to sautee a little. This will give the soup a nice comforting taste.
    Add the bacon. Stir gently.
  • Then start adding vegetables coarsely chopped. Start with the carrots, the celery stalks with leafs and the zucchinis. And don’t forget the little pumpkin.
  • Add the tomatoes next. Clean your kale leafs as much as you can.
  • Then pour the chicken broth on top of all the vegetables until they are covered by an inch.
  • Cover and cook for about 1 hour. Use a hand blender and puree the whole soup until it is nice and smooth.
  • Serve as soon as you are done blending!


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