Vegetable Soup with Parmesan

I am clearing my fridge drawer and ice box to get everything ready for next weeks kitchen exchange.

Frozen stock is great for soups. Parmesan rinds are the best Umami in soups. Some frozen and some fresh veggies needed a purpose. Put everything in a large pot, bring it to boil and let it do its thing.

You will have a tasty outcome. To cut through the richness of the stock and the cheese, use some good quality Balsamic vinegar

Ingredients:

4 carrots, 3 potatoes, 1 yellow onion, 2 cloves of garlic, 30 g green parts of a leek

2 tbsp butter

1 liter soup stock homemade

2 Parmesan end pieces with rind

1 tsp Herbes de Provence, chili, pepper, nutmeg

Parsley fresh or frozen

Per bowl 2 tbsp of balsamic vinegar