Becca Verm’s Everything Soup

December 22, 2016


Begin by heating olive oil in a large soup pot. Add onions (or leek) and garlic and cook on a medium-low heat for 2–3 minutes. Then add in your diced root vegetables and cook for 5–7 minutes, stirring occasionally.

Add broth into soup pot and bring to a boil. Lower heat to a simmer and add your greens and herbs of choice. Then add tomatoes, salt and pepper. Reduce heat to low and cover with a lid. Cook until veggies are fork tender. Remove from heat and serve with a spoonful of pesto and a sprinkle of Parmesan on top as desired!

About this recipe

William Chris Vineyards Cinsault Rosé, Texas High Plains, Hye, Texas. $28.



  • 4 tablespoons olive oil
  • 2–4 bunching onions (or 1 leek), chopped
  • 3 cloves garlic, minced
  • 3–4 cups diced ugly root vegetables (I love some combination of carrots, radish, daikon, turnips and parsnips)
  • 8 cups (bone or vegetable) broth
  • 2–3 cups torn ugly greens (I usually fill up with mustard greens and mustard spinach, but you could also use the carrot/radish/turnip tops and reduce food waste even more!)
  • ¼ cup finely chopped fresh herbs (oregano, sage, rosemary and thyme are my go-tos)
  • 1 cup diced fall tomatoes
  • Salt and pepper to taste
  • Optional: grated Parmesan cheese
  • Optional: (homemade) pesto
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