Testing - Leftover Vegetable Soup

 https://www.thespruceeats.com/leftover-vegetable-soup-recipe-435758

1/4 cup vegetable oil
1 large onion (peeled and finely chopped)
2 cloves garlic (peeled and finely chopped)
2 large carrots (peeled and chopped into bite-sized chunks)
2 ribs celery (washed and chopped into bite-sized chunks)
3 cups vegetables (peeled and chopped into bite-sized chunks)
2 1/2 cups vegetable, chicken, or beef stock
1 bay leaf
Optional: 1 teaspoon five-spice powder
Optional: 1/2 teaspoon ground cumin
Salt and black pepper to taste

1. In a large stockpot or soup pan, heat the vegetable oil. Add the onion and gently cook until it begins to soften. Add the garlic, carrot, and celery and cook for another 5 minutes, taking care not to burn the garlic. Add the chopped vegetables and stir. Add the stock, bay leaf, and spices, if using. Cook until all the vegetables are soft and cooked through, about 20 minutes. Blend the soup in the pot using a stick (immersion) blender, or pour into a food processor and blend. You can create a smooth soup, or leave it a little chunky. Cook the soup for another 5 minutes to reduce slightly. Season with salt and pepper to taste.

Tips

Great vegetables for soup include parsnips, celeriac, leeks, sweet potato, or any other winter roots. The addition of the root vegetables helps to thicken the soup and means less time reducing on the stove. 

Make sure all of the vegetables are cleaned, peeled, and cut into similar size chunks.

Leafy greens that are great in soup include spinach, watercress, cabbage, collard greens, and arugula.

Don't be afraid of adding cooked vegetables to the soup. These can be added toward the end of the cooking time to make sure they are thoroughly heated through.

A great addition is mashed potatoes, which will thicken the soup as well as add flavor and volume.