It's Soup Week!

possibly even two weeks... we'll see how long this stupid cold lasts.

Anyways, I couldn't think of a better way to kick things off with a super simple vegetable broth recipe.
I adapted this one from a Cooking Light recipe, in order to accommodate all of the extra vegetables in my fridge begging to be used before they spoiled.

I  hovered over the stove the entire time.
P.S. the steam felt amazing.

Empty the Fridge Veggie Stock


• 1  whole garlic head
• 10  cup  water
• 2  cups  (1-inch) slices onion
• 2  cup cabbage
• 1  cup  (1-inch) slices carrot
• 1  cup  celery leaves/stocks
• 1 parsnip, sliced
• 1/4  pound  cremini mushrooms, halved
• 4 green onions, torn/sliced
• 2t black pepper
• 2T  parsley sprigs
• 1T  thyme sprigs
• 2-3  bay leaves

(Optional 1 green tea bag. It may have been delirium from my cold but it added a bit of flavor to the stock)

Add all ingredients to a dutch oven or large stock pot. Bring to a boil and reduce. Simmer for 50 - 60 minutes. Strain into a large bowl and discard all the solids.