A Warm Bowl Of Sock Soup

Brad's mom supplied us with groceries this last week. 

Lots and lots of fresh vegetables! 

I love to cook, but sadly, it's hard to find the time. 

Last time she gave us groceries, a few of the fresh vegetables went bad.

I didn't want that to happen again.

So, we all decided that soup was a good idea.

It's been cold outside, and it was just time for some warm comfort food.

This was also my first time making soup.

We looked up a few recipes but I decided to make it up as I went.

The soup  got it's name from Bradley.

He asked what I put in the soup, and somewhere in my answer, I said, a stalk of broccoli,

which must have sounded like "Sock."

We decided Sock Soup had a nice ring to it. 

The soup was so good.

Destinee and I both claimed we weren't that hungry, but ended up eating two bowls each. 

So, here is the "Recipe"

You know me... I don't like directions, patterns or recipes...

But, this is how it was done.

You will need:

1 Onion

Green onions

3 large Red Potatoes

1 Zucchini

 1 Butternut Squash

5 Large Carrots

A stalk or two of Broccoli 

2 or 3 cloves of Garlic

Half of a Little guy of Half And Half (How is THAT for measuring?)

Quart of Vegetable Broth (I THINK it was a quart.. it was one of the bigger containers..)

2 cups of Water

Vegetable Oil

Nutmeg

Thyme

Garlic salt

Warning: These measurements are approximate. 

You don't HAVE to use everything here... 

This was just what was in our fridge!

Peel and chop up everything that could be peeled and chopped.

(Just tear the broccoli up)

Combine the green onions, garlic, and onions in a skillet with some vegetable oil and saute until the onions start to get see through. You don't want to brown them. 

Put all other chopped veggies into a big pot and add water until they are just almost covered. 

Add the sauted onions and garlic with some garlic salt, thyme and nutmeg.

Once the water starts to heat up, add the vegetable broth. 

I'm not sure how much I added, 

but it was enough to look like soup! 

Cook on low/medium stirring occasionally, this takes about 20 to 30 minutes.

Test a potato or a carrot, if those are cooked, everything else should be too!

Turn on low. 

Add the cream and sprinkle on some nutmeg and thyme!

Stir again and enjoy! 

Some other things you could do:

Puree a third of the soup in a blender, then add it back with the rest of the soup just before adding the cream to make it a thicker soup.

Add some chili powder!

Mmmm celery??