Vegetable Confetti Soup

We had a few friends over this week and of course we ended up in the kitchen. Our good friend Ben took the the lead and made a large pot of Vegetable Confetti Soup for all of us to enjoy. It was fun sitting at the counter watching Josh and Ben chop all of the vegetables for the soup. I am used to one man cooking for me, but two? Even better! ๐Ÿ™‚

This soup contains a medley of root vegetables including carrots, sweet potatoes, yams, parsnips, and celery root. The soup also has a mixture of grains that makes this soup very hearty and filling. Ben used an assortment of grains he picked up at Whole Foods in the bin section-brown/white rice, wild rice, quinoa, French lentils, and barley. Feel free to use whatever grains you  have on hand. Ben kept the soup vegetarian for me (yes, I am spoiled) but if you would like to add in chicken, go for it. This soup is very versatile.

This colorful root vegetable soup is simple, earthy, and comforting. Ben suggests serving whole grain bread and cheese with the soup, but it is perfectly delicious on it’s own. If you need a healthy, “feel good meal,” make this Vegetable Confetti Soup. It will warm and brighten your day.

Vegetable Confetti Soup

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large sweet onion chopped
  • 1 large shallot chopped
  • 1 clove garlic chopped
  • 2 medium leeks-white and light green parts sliced and washed to remove sand
  • 1 ยฝ cups mixed grains- white and brown rice wild rice, red and white quinoa, French lentils and barley. Feel free to use whatever grains you like or have on hand.
  • 3 cups water
  • 2 large stalks celery chopped
  • 3 large carrots chopped
  • 2 medium parsnips peeled and chopped
  • ½ celery root peeled and chopped
  • 1 small yam peeled and chopped
  • 1 small sweet potato peeled and chopped
  • Juice of 1 lemon and a 3 inch strip of zest I use a potato peeler
  • 3 quarts vegetable or chicken stock
  • Salt and pepper to taste
  • ½ cup chopped parsley

Instructions
 

  • 1. In a large pot, heat olive oil over medium heat. Saute onion, shallot, garlic, and leeks until opaque, but not yet browning. Add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. Add water and simmer until reduced by half.
  • 2. Add vegetables, lemon, and stock. Simmer until vegetables and rice are tender, about 25-30 minutes.ย  Add salt and pepper to taste. Just before removing from heat add minced parsley.
  • 3. Serve warm with bread and cheese, if desired.
  • Makes a very large pot of soup. This soup freezes well.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

If you like this Vegetable Confetti Soup, you might also like:

Vegetable Soup with Sweet Potatoes and Rosemary from Two Peas and Their Pod
Roasted Root Vegetable Soup from Tartelette
French Vegetable Soup from Gourmande in the Kitchen
Roasted Vegetable and Kale Soup from For the Love of Cooking

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Vegetarian Soup

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  1. Two men in the kitchen? You should have taken photographs for evidence ๐Ÿ˜‰ Looks so yummy- love the vegetables they used

  2. With the addition of sweet potatoes and parsnips, this remind me of a soup my mum makes. It’s one of our favorites.

  3. Looks delicious! Sometimes there’s just nothing better than a veggie soup. All the photos of it look awesome.

    Have a good weekend :]

  4. What a delicious looking soup! I’ll have to try this before it starts getting too warm to make hot meals again. Thanks for sharing!

  5. 2 men cooking for you and such a lovely soup. You’re spoiled girl! But that’s just how it should be ๐Ÿ™‚

  6. That looks delicious…& so healthy too. Root veggies are my comfort food in the winter; I am definitely going to have to try this out!

  7. superb and healthy and most important of all, meatless…very timely for the Lenten season…additional recipe to be really successful in getting my grandkids to eat vegetables

  8. Just the kind of soup I love – full of veggies and whole grains. I could eat a soup like this all year round, not just during the winter! Thanks for including my French Vegetable soup in your list of links. ๐Ÿ™‚

  9. I’m just LOVING this soup! It looks so healthy and hearty. I definitely have to add this to the menu in the next week or two… Perfect for rainy days.

  10. I gave this recipe my own spin…but it is pretty incredible! I have been easing myself back into the kitchen after moving abroad, and this was great place to start. LOVE this recipe. ๐Ÿ™‚