Soups Up!

Sometimes when I buy vegetables to cook a dish, I end up with leftovers. I had leeks leftover from my partner's food prep, sweet potatoes from cooking dad's porridge, potatoes from a yet-to-be-baked Shepard's pie (hah!), pumpkin from cooking pumpkin rice and kale/cauliflower/chickpeas from a recent salad.

I used to keep these in the fridge until they go bad and I was determined not to be so wasteful. Since I had bone broth at my disposal, I made this vegetable soup of sorts.

I just sauteed some garlic and onions and the leeks and added the bone broth. The one by one the leftover vegetables went in, the ones that take longer to cook going in first.

When you have a great soup base like bone broth, your soup will turn  out awesome. But of course if you don't have any on hand, just water and a good stock cube or two will do the trick.

I portion the soup into my recently acquired glasslock containers and store them in the fridge.

That's dinner for the week, folks!