Soup from Soup!

by Mary Pomerantz


I discovered this idea on a blog a few years ago and have been using it ever since for speedy Winter meals that include lots of veggies! The idea is to make a big pot of vegetable soup and then use that soup as the basis for other soup or stew recipes. You can use any veggies but keep the soup very basic without any extra seasonings. The spices and herbs are added when you make your new soup. Here is the basic formula:

  • Use 2 quarts water or veggie broth (no sodium preferred)
  • Add onions, celery and garlic (You decide amount. I used a large onion and 6 cloves of garlic, both minced). Boil for 5 minutes.
  • Add enough assorted veggies to make a thick soup (I used cabbage, summer squash, 3 15 ounce cans of diced tomatoes, about 6 cups of mixed greens processed until minced, and corn)
  • Cook until veggies are soft. If using corn, add at the end of cooking process.

Once the soup is made, store until you are ready to make a soup from the soup!

Thai Noodles and Veggies

One of my favorite ways of using the the above recipe is to make a Thai noodle soup. I always start out by sauteing some veggies and then add the soup base, some seasoning and noodles. Peanut butter is optional, but we always use it in our house!


  • 4-6 ounces rice noodles, linguine width, water to cover
  • 1/2 can of full fat coconut milk
  • 1 cup coconut beverage
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon Thai Kitchen Red Curry Paste (or to taste)
  • 2 teaspoons Penzey’s Spices Bangkok Blend (or add another teaspoon or two of the Thai Kitchen paste)
  • 2 teaspoons coriander powder
  • 1 teaspoon dried lemon grass
  • 2 teaspoons minced ginger (I used Penzey’s dried ginger)
  • juice of 1/2 lemon
  • 2 tablespoons flour (I used a gluten-free flour)
  • 1/2 cup of PB fit (powdered, defatted peanut butter or use regular smooth peanut butter), optional
  • 1 tablespoon coconut oil
  • 2 cups sliced mushrooms
  • 3 cups chopped broccoli
  • 6 cups soup base
  • 1/2 package of Beyond Meat Chicken strips, cubed  (or add some cubed tofu or skip entirely)
  • salt and pepper to taste




This is a magical product. All the flavor and none of the fat!



Look for this in Whole Foods and other natural food stores. It’s gluten-free!


Soak the noodles in hot water while you prepare the rest of the dish.

Add next 11 ingredients to a blender. Blend until smooth. Reserve.

Melt the coconut oil in a large deep skillet or a stock pot. Add mushrooms and saute for 2-3 minutes stirring occasionally. Add broccoli, put lid on pan and steam cook for 3 minutes. Add the soup base and simmer until heated through, about 3 minutes.

Add the coconut milk mixture and the chicken-like strips (or tofu) to the mix and stir for a few minutes until slightly thickened. Add the noodles and simmer for 2 minutes. Turn off heat heat and cover for 2 minutes and serve.

Optional: This dish has a kick to it but some like Thai food with fire. As an option, have cayenne pepper or Sriracha Sauce handy for those with a penchant for heat!


Stay tuned for other recipes using the base veggie soup.

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