These are the vegetables I had in my rack today, apart from the onions the rest can be what ever you have to hand and remember when adding the stock make sure it covers the vegetables and if necessary you can add more later. 2 Onions 3 Leeks 1 small Celery 3 Carrots 1/2 Squash 3 Potatoes 1 Parsnip Brussel sprout top (the leafy bit) Bay leaves Mixed herbs Salt and pepper 2 Stock cubes 2 tablespoons Olive oil First wash, peel and chop the vegetables Make some vegetable stock using the peelings, brussel sprout top, bay leaves, salt and pepper (the same way as for the Cauliflower and Almond soup). Saute the onions, leeks, celery in the olive oil until the onions are transparent Add the rest of the vegetables to the onion mixture Add some salt and pepper and a cup of water Cook on a … Read entire article »