Hodgepodge Veggie Soup

I wasn’t kidding when I said it was soup making season here at Cooking With Friends and that continued as Jackie and I made two kinds of soup yesterday — a loaded with leeks potato leek soup and a hodgepodge veggie soup. I’ve called the latter of the two a “throw-as-you-go” soup before but hodgepodge works well too since it’s an improvisational soup that turns out differently every time. Basically with this concept, each friend brings whatever veggies they have on hand and some stock. You start with some olive oil and add vegetables to a large soup pot and cover with stock — chicken works best since it has more flavor. You let it come to a boil, turn the heat down to a simmer and then flavor with salt, flavor boosters (like Swanson’s chicken or Better than Bouillon) and some fresh chopped herbs. And Voila! A new and different, very healthy soup every time!

Jackie got straight to work peeling the carrots, potatoes and parsnips while I did the chopping. We were an efficient team as we filled two large soup pots. Sergeant Bermack (that’s me!) was in chopping action when I caught Jackie resting at one point. I guess my mere glance startled her back to work since she was right back at the kitchen sink peeling away. As always, it was a whirlwind of a good time as we created and chatted together. After a delicious lunch (because you know that’s always part of the deal), Jackie insisted that we make some chocolate chip muffins. You know, a cooking date wouldn’t be complete without something sweet. But I declared myself the sous chef for this one since I was running out of steam and let Jackie take the lead. And I’m sure glad she did since we each got two dozen decadent muffins in addition to almost 4 quarts of soup.

What’s for lunch today? I know I’m having some soup and muffins for dessert!

Hodgepodge Veggie Soup
I’ll provide the “recipe” for yesterday’s soup, but I’m hesitant to do so since you really need to just create your own with whatever veggies you happen to have on hand. Use ours as a guide for the process but please don’t take the ingredient list to grocery store. Just throw as you go and create your own hodgepodge veggie soup.

2 tablespoons olive oil
2 onions, diced
2 leeks, washed and chopped
1 zucchini, diced
2 cups shredded cabbage
2 cups chopped cauliflower
2 cups chopped broccoli
2 stalks celery, chopped
4 carrots, peeled and diced
3 parsnips, peeled and diced
4 mushrooms, washed and diced
2 quarts stock
Salt & pepper
Handful of fresh herbs (parsley, cilantro, chives, tarragon)

Heat olive oil in a large soup pot. Start sautéing vegetables as you chop and then cover with stock of your choice. Bring to a boil and then turn the soup down to simmer for a while. You can then season with more flavor, adding bouillon, salt and herbs. Feel free to use an immersion blender to puree some of the soup as well or even add some noodles, potatoes or rice to vary the consistency.