Ever have one of the those moments when you have a bunch of veggies in you fridge and you just don’t know what to do with them? Rather than closing the crisper and pretending they’re not there, I decided to make soup. Once you start making soup from scratch you will wonder why you ever bought it. It’s super easy and you can get really creative. I tend not to write down recipes, which means I usually can’t repeat the same recipe twice, thanks to my blog I now have a record of all the recipes, especially since this soup turned out really nice. But the best part is that “Mr. Picky”, my eldest son, loves it! So I killed two birds with one stone, cleaned out my fridge and got my son to eat veggies. Score!!

Ingredients:

3 tbsp olive

1 onion chopped

1 inch of fresh ginger grated

1 stalk of lemongrass chopped

1 clove of garlic crushed

1 sweet potato

1 butternut squash

1 leek

2 celery stalks

1 carrot

2 granny smith apples (I like to add apples to give a hint of sweetness, pears are nice as well)

1 tbsp Jaswant’s Kitchen Tadka Masala (or any other seasoning you like)

5-6 cups chicken stock

Directions:

Heat oil in a large pan. Add in the chopped onion, garlic, ginger and lemongrass, cook until the onions start to soften.

Toss in the spices and cook for 1-2 minutes until fragrant.

Now add in all of the chopped veggies and mix. Add enough stock so that veggies are cover and season with salt and pepper.

Cover and bring to a boil. Reduce heat and simmer until everything is soft (20-30 mins).

Using a hand blender, puree the soup until it reaches the consistency you like. Make sure to taste and season as needed. You can even add in a little bit more stock to thin it out.

And that’s it! Serve and enjoy!