Not-So-Vegetarian Vegetable Soup

Made my stock, as promised, with all of my lamb bits from Whole Foods. I cooked them in water with a large bunch of rosemary and thyme, with a whole white onion (sliced in two), and two bay leaves for two and a half hours.

I then caramelized shallots, carrots, chopped asparagus, a leek, mushrooms and garlic in generous amounts of butter. Right before they finished cooking, I threw in a large bunch of chopped spinach in the pan to wilt, and then poured the whole mix into the (drained) stock. I let that simmer (after seasoning with salt and pepper) for about 30 minutes and voila!



The soup was so comforting, and rich without being heavy. I'm not going to lie, it was a total fridge dive-but a successful one! I made a TON of it, so I took the leftovers and poured them into a large ziploc freezer bag. Soups are great for freezing, and you can just take out and reheat in a pot over the stove!

Now I just need to buy myself a blender so I can make more soup!

Until next time!