Simple Kitchen Sink Soup: One Huge Batch, Three Ways to Savor

Cooking healthy doesn’t have to be complicated or time-consuming, especially when you make large, versatile batches like this Simple Kitchen Sink Soup. You’ll see me making a lot of soup—not only because it’s easy, but because it’s packed with nutrition and gentle on the digestive tract. This ultimate one-pot meal transforms everyday ingredients into a massive batch of comforting goodness, perfect for busy days and ideal as a springtime dish. Packed with nutritional and cleansing benefits, this soup supports your body’s natural renewal during the vibrant spring season. Designed to yield a huge quantity, the recipe can be divided into three portions to enjoy in three distinct styles: Vegetable Stock or Sipping Broth, Creamy Puréed Soup, or Hearty Vegetable Soup. Below, I’ll share the base recipe and show you how to split it into three unique servings to suit your mood.

Ingredients (Serves 12-18, Makes ~24 cups)

• 6 cups broccoli florets, chopped
• 3 large onions, diced
• 6 medium carrots, sliced
• 12 green onions, chopped (white and green parts separated)
• 1 1/2 cups fresh cilantro, roughly chopped
• 3 cups mushrooms (button or cremini), sliced
• 6 medium tomatoes, diced
• 4 cups celery, chopped
• 4 cups fresh spinach, roughly chopped
• 1 tbsp Celtic sea salt (adjust to taste)
• 4 tbsp olive oil 
• 24 cups filtered water (or vegetable broth for richer flavor)

Equipment

• Crock pot (slow cooker, 6-quart or larger) or large pot
• Wooden spoon
• Cutting board and knife
• Blender or handheld immersion blender (for puréed version)
• Large containers for dividing portions

Instructions

1. Prep the Veggies: Wash and chop all vegetables as listed. Keep the white parts of the green onions separate from the green tops for garnishing.
2. Assemble the Soup: In a large crock pot or large pot, combine diced onions, white parts of green onions, carrots, celery, mushrooms, broccoli, tomatoes, spinach, Celtic sea salt, olive oil, and filtered water (or broth). Stir well to mix.
3. Cook the Soup:
   • Crock Pot: Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender but not mushy.
   • Large Pot: If you don’t have a crock pot, use a large pot on the stove over low heat. Simmer gently for 45-60 minutes, stirring occasionally, until vegetables are tender.
4. Finish the Soup: Stir in half the cilantro and the green onion tops. Taste and adjust seasoning if needed.
5. Divide the Batch: Once cooked, divide the soup into three equal portions (approximately 8 cups each) to prepare in the three ways below. Use large containers or bowls to separate the portions.

Nutritional and Cleansing Benefits

This kitchen sink vegetable soup is a nutritional powerhouse, making it an excellent choice for spring, a season of renewal and detoxification:

• Broccoli: Rich in vitamins C and K, fiber, and antioxidants, broccoli supports immune health and aids in detoxification.
• Carrots: Packed with beta-carotene and fiber, carrots promote eye health and digestion, helping to cleanse the body.
• Mushrooms: Provide B vitamins and selenium, boosting energy and supporting liver function for detoxification.
• Tomatoes: High in lycopene and vitamin C, tomatoes help reduce inflammation and protect against oxidative stress.
• Celery: Loaded with antioxidants and fiber, celery supports hydration and digestive health, aiding in detoxification.
• Spinach: Packed with iron, magnesium, and vitamins A and C, spinach boosts energy and supports overall wellness.
• Cilantro: Known for its detoxifying properties, cilantro may help remove heavy metals and support liver health.
• Onions and Green Onions: Contain sulfur compounds that aid liver detoxification and boost immunity with their antimicrobial properties.
• Olive Oil: A source of healthy monounsaturated fats, it supports heart health and aids nutrient absorption.
• Low-Calorie and Hydrating: Made with filtered water, this soup is hydrating and low in calories, perfect for a light yet satisfying spring cleanse.
• Digestive Ease: The slow-cooked vegetables and broth are easy on the digestive tract, making this soup soothing and nourishing, especially for those looking to support gut health.

These ingredients work together to nourish your body, promote digestion, and gently support your system’s natural cleansing processes, aligning perfectly with spring’s focus on fresh starts and vitality.

Why It’s a Great Spring Meal

Spring is the season to lighten up, reset, and embrace fresh, vibrant flavors. This soup fits the bill with its bright vegetables and cleansing properties, making it an ideal meal to enjoy as the days grow warmer. The versatility of the three preparations—broth, purée, or hearty soup—means you can tailor it to your energy levels, whether you’re craving something light anddetoxifying or more substantial after a chilly spring evening. Plus, the large batch ensures you have healthy, digestion-friendly meals ready to go, saving time for enjoying the season’s renewal.

Three Ways to Enjoy

This huge batch is perfect for creating three distinct dishes. Here’s how I transformed each portion:

Vegetable Stock or Sipping Broth

• Method: Take one portion (8 cups) and strain it, reserving the broth. Save the vegetables for another use (like a veggie patty or stir-fry). The broth can be sipped warm or used as a base for other recipes.
• Serving Suggestion: Serve the broth in a mug with a pinch of extra Celtic sea salt or a sprinkle of fresh cilantro.
• Why It Works: The slow cooking extracts deep flavors, creating a nourishing, versatile stock that’s perfect for a light spring detox.

Creamy Puréed Soup

• Method: Take one portion (8 cups) and use a blender or handheld immersion blender to purée until smooth. If using a blender, work in batches and return to a pot or crock pot to keep warm.
• Serving Suggestion: Serve with a garnish of fresh herbs (like cilantro or dill) and a slice of toasted sourdough for dipping.
• Why It Works: The purée creates a velvety texture, offering a comforting yet light option for spring evenings.

Hearty Vegetable Soup

• Method: Take one portion (8 cups) and serve as is, straight from the crock pot or pot, with all the chunky vegetables.
• Serving Suggestion: Pair with a side of crusty bread or a light salad for a complete meal.
• Why It Works: The mix of tender veggies makes this a filling yet fresh choice, perfect for a satisfying spring meal.

Tips and Variations

• Make It Your Own: Swap in any spring veggies you have—zucchini, asparagus, or peas work great.
• Storage: Store each portion in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Label containers to keep track of each style.
• Broth Boost: For a richer flavor, use vegetable or chicken broth instead of water.
• Cooking Tip: The crock pot’s low setting enhances flavor over time, but a pot on low heat works just as well if you’re in a pinch.

Why You’ll Love This Soup

Simple Kitchen Sink Soup is more than just a recipe—it’s a mindset. This huge batch lets you embrace what’s in your fridge and turn it into three nourishing, digestion-friendly meals with minimal effort, perfect for spring’s fresh energy. Whether you’re sipping a light, detoxifying broth, enjoying a creamy purée, or digging into a hearty bowl, this one-pot wonder proves healthy eating can be simple, quick, and delicious. Plus, it’s vegan and gluten-free (without the sourdough), also packed with nutrients to support your springtime wellness.