On my continuing quest to have low fat but really yummy food in the fridge, I decided to make some soups today. Usually I just buy vegetable stock, but I had the time and all of the veggies already in the fridge, so I thought I’d give it a try.

Veggies ready for the pot

Here’s what you need:  1 carrot, 1 celery stalk, 1 leek, 1/2 turnip, 1 tomato, 1 onion, 1 bay leaf, some parsley.

Here’s how you do it: heat 2 T of oil in  a pot and add the vegetables.  Put the heat on low, cover the pot, and let the veggies sweat for 5 minutes.  Add 1 gallon of cold water, bring the water to a boil, then cover and simmer for 45 minutes.

The stock is fabulous, and can be used as a base for just about any soup you can think of.  I think I’m going to continue cleaning out the fridge and put all the veggies I’ve got in there into this stock.  Maybe some pasta, too.  Yum, can’t wait for lunch.