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Chancie · 11-07-2010, 06:21 PM

I made delicious vegetable soup.

I started with stock I made last week. I roasted carrots, onions, parsnips and garlic from our farm share and when they were nice and brown,

I covered the roasted veggies with water in a huge stock pot, and cooked them until I was tired of smelling the broth. I ended up with two gallon size freezer bags of stock.

Tonight, I roasted two butternut squash, sauteed cut up leeks in olive oil, and threw everything in a large stock pot with one freezer bag of stock, a cut up head of cauliflower and five diced potatoes.

I used my new stick blender to blend but not puree the veggies, and it was a little bland, so I added a nice big hunk of mild white miso.

Pete bought us a small wheel of camembert and a loaf of crusty bread, and we had a delicious dinner.

11-07-2010, 06:21 PM	#1983
Chancie Senior Member How Do You Identify?: queer femme-inist Relationship Status: I'm lucky. Join Date: May 2010 Location: Western Mass Posts: 3,774 My Photo Gallery Thanks: 9,518 Thanked 14,540 Times in 2,744 Posts Rep Power: 21474855	I made delicious vegetable soup. I started with stock I made last week. I roasted carrots, onions, parsnips and garlic from our farm share and when they were nice and brown, I covered the roasted veggies with water in a huge stock pot, and cooked them until I was tired of smelling the broth. I ended up with two gallon size freezer bags of stock. Tonight, I roasted two butternut squash, sauteed cut up leeks in olive oil, and threw everything in a large stock pot with one freezer bag of stock, a cut up head of cauliflower and five diced potatoes. I used my new stick blender to blend but not puree the veggies, and it was a little bland, so I added a nice big hunk of mild white miso. Pete bought us a small wheel of camembert and a loaf of crusty bread, and we had a delicious dinner.