Why settle for store-bought soup when you probably have enough ingredients on hand to create a delicious homemade version?  I've put the basics down for my "tried and true" recipe but I often substitute other veggies and have been just as pleased with my results.   You can do the same, working from the ingredients below.  Don't have leeks? Use onions.  Don't have a rutabaga? Use potatoes.  Have green beans that are about to wilt?  Just add them in. Treat the recipe as a guide to help you use up whatever you have on hand.  

And don't forget to fill a small container and put it in the freezer. It will be a welcomed surprise a few weeks from now. 

Ingredients:

3-4 large leeks white parts only, cleaned and sliced 1/2 inch thick

4 garlic cloves, minced

5 large carrots, diced

3 celery stalks, diced

3 medium turnips, peeled and diced

1 pound rutabaga, peeled and diced

32oz of vegetable or chicken broth

Bay leaf and a pinch of thyme and parsley

1 generous squeeze of siracha

Salt and black pepper to taste

Pecorino Romano---grated 

Preparation:

In a large soup pot, saute leeks and garlic until softened, about 5- 7 minutes.  Add in carrots, celery, turnips, rutabaga and saute for additional 5 minutes.  

Add in broth and additional 4 cups of water. Mix in spices and siracha, a pinch of salt and some fresh ground pepper.  Bring to a boil, reduce heat and simmer for one hour.  

Let soup cool for 10 minutes.  Puree using an immersion blender or puree in batches in blender.  Return to pot and heat through.  Serve and sprinkle liberal amount of grated cheese on top.