For me, cold weather means turning on my oven for roasting and eating ALL THE SOUPS.
The right way to start any soup is with a good, homemade stock. Yes, making stock can take a long time but what else you got going on during a freezing Sunday before work?? Plus, food is THE BEST air freshener for your whole house. This week I was in luck. We had a small company birthday party and there was a veggie tray that everyone steered clear of. I took home the extra because I hate wasting a perfectly good two thirds of a mirepoix.
Vegetable stock recipe
2 tablespoons extra virgin olive oil
2-3 carrots (i had baby carrots and just plopped two handfuls in)
1 onion, quartered (don’t bother to peel)- I also save onion peels in my freezer and add them to stock
1-3 celery (from the veggie tray- just a couple of handfuls as well)
2 or 3 cloves garlic (don’t bother to peel)
SPICES- salt pepper, 1-2 Bay leaves, I just used Italian seasoning as well (spices are all dependent on what you like)
Add the oil to a stock pot and sautee over medium heat the carrots, onion , celery and garlic for about 5-7 minutes- until they start to brown. Then add 6-8 cups of water (depending on the size of you pot). Add in all your spices and let simmer for 1-2 hours. Drain out all the vegetables and take out the spices.
I freeze half of mine for the winter and use the other half over the next week or so. This stock is great for any soup and I like it use it when I make winter ramen as well.