clean out the frig. vegetable soup

this is another one-pot meal that always turns out satisfying and tasty, even though the ingredients are different every time. the base for this soup is aromatics, carrots, and tomatoes. then, the outcome will vary in color and taste, depending on what other vegetables i have in the refrigerator that need to be used before they lose their crunch. 
chop the tender core of peeled broccoli stems to use in soup. you can also use peeled asparagus stems, mushroom stems, potatoes, celery, squash . . . or just about any other vegetable. 
clean out the frig. soup
• 1 med. onion
• 3-4 carrots
• 2-3 peppers or chilies
• core of broccoli stems
• 2-3 tomatoes
• 3-4 anchovies and the oil from the jar
• 1 bouillon cube
• 1 bay leaf
• 1 28oz. can of whole tomatoes
• milk and/or plain yogurt
• salt and pepper
1. roughly chop all of the aromatics, vegetables, and anchovies, and put them in a large stock pot. add the bouillon cube with about 1 and 1/2 cups of water, the oil from the anchovy jar, and the bay leaf. put the lid on the pot and bring it to a boil. reduce the heat to low and simmer until all of the vegetables are cooked but not mushy (about 15 min.) if needed, add a little water to make sure the pot has about 1 inch of liquid in the bottom.
2. remove the pot from the heat. remove the bay leaf. add the canned tomatoes and the juice. use a stick blender or a food processor to puree the ingredients until smooth. put the pot back on the heat and slowly add milk and or yogurt to reach a thick, creamy consistency. top with a little cheese or some fresh herbs, and serve with a big soup spoon.

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