This vegetable soup is delicious and versatile; welcoming pretty much whatever vegetables you have in your fridge.

Ingredients

  • 1/4 c. olive oil
  • 1 large onion chopped
  • 1 parsnip or carrot chopped
  • 1 head of bok choy (or celery)
  • 2 Russet potatoes chopped (or any hard vegetables, rutabaga or turnips, for example)
  • 1/2 acorn squash peeled and chopped
  • 2 Tbsp. chopped garlic
  • 1 c. chopped tomatoes (I used the frozen whole tomatoes from Bryson Farms)
  • 2 c. of chicken broth plus 4 c. of water
  • 1 1/2 c. of chopped fennel
  • 1/2 lb. mix of baby spinach and chopped kale
  • Slices of toasted baguette
  • Shaved Parmesan cheese

Guidelines

  • Heat oil in a large saucepan over medium high heat
  • Add onion, parsnip or carrot and bok choy or celery
  • Season with salt and pepper and cook 3-5 minutes until they start to soften
  • Add the potatoes, squash and garlic and stir for a minute or two
  • Add the tomatoes and raise the heat so that the mixture sizzles and the tomatoes darken
  • When most of the moisture is gone, add the stock and water and bring the soup to a boil before lowering the heat to a simmer
  • Stir occasionally and cook for 10 minutes
  • Add the fennel and raise the heat again to bring the soup to a boil and cook for a few minutes before adding the spinach and kale
  • Cook for another 10 minutes and taste adding salt and pepper, as necessary
  • Before serving, toast thin slices of baguette and put them on top of the soup in a bowl
  • Drizzle with olive oil and sprinkle over with Parmesan cheese