from Our Little Kitchen
A versatile recipe to use up all the bits and pieces in your fridge. Let your child’s imagination turn this into a meal of great delight!
Oil or butter
Vegetables (see below)
Water or stock
Heat oil or butter in large pot.
Cook onions and garlic until translucent. Add fresh thyme and a bay leaf.
Choose a vegetable or two or three that go together. Need ideas? Corn, squash, parsnip, leek, cauliflower, sweet potato, carrots.
Chop vegetables and add to pot.
Add water or stock to cover vegetables.
Bring to boil, then reduce to simmer.
Remove bay leaf and thyme sprigs. Mash or blend. Season.
Reproduced with permission from Groundwood Books Ltd. All rights reserved. https://houseofanansi.com/search?type=product&q=Jillian+Tamaki
Nada’s Tips & Tricks: We added leftover roasted chicken and rice to our soup and used chicken stock. This is a great recipe to give you confidence in the kitchen as the ingredients are up to you. Pair it with a sandwich or salad and you’ve got a full meal. Hearty bowl on a cold February day!