While “sheltering-in-place” I wanted something different without donning mask and face shield and leaving the house. I searched the refrigerator to find “leftovers.” You can do it with most any veggies. These were my "leftovers" and the soup was yummy and easy.


  • 1 or 2 sweet potatoes, any type (I use purple), peeled and diced.
  • 3 large carrots, cleaned and sliced
  • 1 large onion peeled and diced
  • 1 bunch of leeks (use white parts cleaned and sliced)
  • 1 cup diced celery
  • 2 zucchini squash, washed and sliced
  • 2 Tbsp Taylor’s Mock Chicken Seasoning
  • Pepper to taste, if desired
  • 4 cups water (more as needed)
  • 1 cup almond milk

bird with carrot


Placed all veggies in a large soup pot with water and seasonings.

Bring to a boil. Cover, lower heat, and simmer 30-45 minutes until veggies are very soft.

Stir occasionally, adding more water ¼ cup at a time as needed if gets too thick.

When cooked, blend using an immersion blender (or in a regular blender) until smooth.

Add 1 cup almond milk. Stir in. Reheat but do not boil.


Ladle into bowls (4-6 servings depending on size of bowl).

Garnish with dash of paprika or some parsley flakes.

Serve with crackers and hummus, if desired.