By Be Well Health Coach Jennifer Mielke
In the midst of this long, cold (and busy) winter, hearty soups have often filled in as my meal of choice. If I’m feeling fancy, I might follow a recipe but more often than not my soups are an improvisation of ingredients waiting in the fridge.
While I do save my veggie scraps to make big batches of stock (then reduce to a concentrate & save in the freezer) a winter like this tests my supply! Sometimes I find myself ready to make a nourishing soup without any stock on hand. Luckily, it’s easy to get a good, flavorful base going with just a few staples from the fridge.
Here’s what to do in a pinch:
- Heat a tablespoon of oil in the bottom of your soup pot
- Add 2-3 cloves crushed garlic
- Add 1 chopped onion
- Cook until the onion becomes translucent
- Add one bunch of chopped celery (don’t forget to include the tasty leaves!)
- Add 2-3 chopped carrots
- Stir a few times while the veggies begin to cook
- After about 5 minutes, fill your pot with hot water
- Add 2-3 bay leaves and bring to a boil
- Reduce heat and simmer as long as your time allows
I generally just build my soup on top of the veggies from the stock, but if you prefer you could strain them out for a more neutral stock.
What veggies do you reach for to make a rich homemade stock?