Clean-Out-The-'Fridge Vegetable Soup

1c. chopped celery

2 sliced leeks

½ small head of GREEN* cabbage

2-3 sliced carrots

4oz. mushrooms - sliced

6 sm. red potatoes - small cubes

2-3T coconut oil

1 14.5oz. can diced tomatoes

red and black ground pepper

fresh ground pink Himalayan salt

1t ground rosemary

powdered chicken soup base

1c sour cream

Be creative. These are always an adventure. Use whatever you find that would blend well in the soup. This recipe is what I had at the moment.

Slice-chop all the vegetables into your favorite 5qt. pot. Saute' together, with the pot covered, for about 15 minutes in the coconut oil. Add the tomatoes, rosemary, salt and pepper, and 2 cans of water. Simmer 30-60 minutes. Check for flavors, adding however much soup base you need. Just before serving, stir in the sour cream - if you're using it - and heat again to a small bubble. The combination of tomatoes and sour cream in a savory soup is very nice! Serve with Gluten Free Oat-Flax Cornbread (scroll down for recipe) or some really good crusty bread. . .Lin

* I used purple cabbage - DON'T do it unless you want Dr. Seuss Soup.  The potatoes were purple, the mushrooms - green, the broth a sickly pink.  Tasted great, but did not look good.