We joined a CSA about a month ago and have enjoyed the fresh veggies each week. Only downside is we find ourselves with more veggies than we can sometimes eat, and occasionally a veggie we don’t know how to use. For example: parsley root and fennel (neither of which are in this soup).
We do some research for ideas but frequently we decide to make soup because it’s easy, quick and (so far) tasty! This week’s soup was particularly delicious so I thought I would share:
Everything in the Fridge Soup
1 white onion
4 stalks of celery
1-2 baby bok choy, cleaned
3 russet potatoes
Salt (to taste, you may prefer to add this at the end to avoid over salting; I lived a bit dangerously and added at the beginning)
All of the following to your judgement, I did a few shakes of each:
32 ounces chicken broth (I got the lowest sodium box I could find)
Cut veggies into large pieces, add to instant pot or slow cooker. Add chicken broth and supplement with water to just cover the veggies (if I made again I might try and cut down the amount of water added as ours turned out a bit too… Soupy?) Add spices, replace cover and cook on high for 4 hours.
Use an immersion blender to emulsify the soup, serve with a crusty piece of bread.
Optional: top with cheese of choice