Kitchen-sink soups

& how to make them

To clarify, a kitchen sink recipe does not mean preparing the recipe in the kitchen sink (people on TikTok have been doing this and it’s not pretty). According to Merriam-Webster, the expression “kitchen-sink” means “being or made up of a hodgepodge of disparate elements or ingredients”. Collins Dictionary, on the other hand, defines it as “showing a lack of discriminating thought or careful planning; random; indiscriminate”. Both dictionary definitions apply to my soup, and the TikTok variation will hopefully disappear back into the ether of the algorithm.

The key to a kitchen sink soup (or any dish, really) is using ingredients that you think will work well together both flavour and texture-wise. Soup is a very forgiving dish, so a bit of experimentation is encouraged (no risk no fun etc) - but going off the rails and adding cucumber to roasted tomato soup could be offensive in more ways than one. Personally, my greatest soup failure was when I tried to turn what was left of a romaine-based salad into a gazpacho - the end result was bitter, stringy, and a very ugly colour.

Kitchen sink recipes are also great ways to use up veggies that may be past their prime, but can still deliver nutrition and taste - think floppy celery or carrots, lacklustre herbs, etc.

Celery and leek are the trusty backbone of today’s kitchen-sink soup (all we’re missing is mirepoix’s third musketeer, carrot, but that would have ruined the bright green vibe I was going for). In terms of herbs, anything goes, here I used only tender herbs, rather than woody herbs, to keep it light and fresh. For the uninitiated - as I was until recently - tender herbs are the ones you typically eat fresh (eg. coriander, parsley, dill, mint) while woody herbs are the ones that infuse their aroma into dishes when cooked for hours at high temperatures (eg. rosemary, thyme, bay leaves). The key in this kitchen sink soup is to add the tender herbs at the very end, once the soup is off the heat, and blend them in once it’s cooled down. Coincidentally, this soup tastes best served warm rather than hot anyways.

Ingredients (serves 2)

• 1 tb olive oil

• 1 leek, sliced, all parts (washed well to remove any residue)

• A few celery stalks, sliced

• 1 zucchini, sliced

• 1-2 cups of chopped fresh herbs (I used mint, parsley and Thai basil)

• Chicken or vegetable stock

• Coconut milk (optional)

• Salmon roe (optional)

• Sesame seeds (optional)

Instructions

1. Heat the olive oil in a medium pot over medium heat.

2. Add the sliced leek to the pot and sauté for 2-3 minutes until it begins to soften.

3. Add the celery stalks and zucchini slices to the pot and continue to sauté for another 3-4 minutes, stirring occasionally.

4. Pour in enough chicken or vegetable stock to cover the vegetables (the amount will depend on how thick or thin you want your soup to be!)

5. Bring the soup to a boil, then reduce the heat and let it simmer for 5-10 or so minutes, until the vegetables are tender.

6. Pour everything into a blender and let it cool down for a few minutes, then add in the chopped fresh herbs (mint, parsley, and Thai basil) and blend.

7. If desired, you can add coconut milk to the soup for a creamy texture and subtle sweetness. Start with a small amount and adjust according to your preference.

8. Season the soup with salt and pepper to taste.

9. If using coconut milk, salmon roe, and/or sesame, carefully spoon a bit of each into each bowl just before serving the soup.

And as a sign-off, here’s a wholesome meme relating to both kitchen sinks and leeks.

Happy Sunday!!