Before we went out of town this summer, I had a lot of vegetables in the fridge. So I made up this veggie soup – basically threw in everything I had except potatoes – and used vegetable broth with it. It was delicious! We froze it so that when we returned we would have it in portion sized bags to heat up as a returning meal.
A Great Vegetable Soup
Ingredients
- 4 Shallots
- 1 cabbage
- I bulb of fennel
- 10 Tomatoes
- 16 baby carrots
- 2 Tbsp Chopped Dill
- 2 Tbsp Chopped Cilantro
- 2 Tbsp Chopped Chives
- 2 cloves of garlic chopped
- 4 Parsnips
- 1 bunch of bok choy
- chopped eggplant
- Whatever other vegetables you have in the fridge that you think would be good in a soup! Lettuce does not work.
Directions
- Peel and chop everything and add to a big soup pot with 4 quarts of vegetable stock.
- When all is soft, take out half and puree it – add back to the pot and you will have a soup that is smooth as well as has bulk with the half of the vegetables that are not pureed.
- Adjust seasoning as needed. ( I add some curry and turmeric for a change – your choice!)
Here is some chopped cabbage and below that part of the soup cooking.
