This soup is the perfect blank slate for any and all toppings! Easy to freeze and have on hand if you have enough left over!

Ingredients

• 1 tsp olive oil

• 4 cups low sodium chicken stock

• 2 cups low sodium beef stock

• 3 carrots, peeled and sliced into 2 inch slices

• 3 celery sticks, sliced into 2 inch slices

• 1 onion, peeled and cut into 8ths

• 4 cloves of garlic, peeled

• 1” knob of ginger, peeled

• 1 Tbsp kosher salt

• Fresh black pepper, to taste

Method

1. In a medium stockpot, heat olive oil and then sautee the onion, carrots, and celery until translucent, about 5 minutes

2. Add chicken and beef stocks, cloves of garlic, knob of ginger and salt and pepper

3. Over medium-high heat, bring to a boil, then turn down to a simmer and cook for 1 hour

4. Remove vegetables from the broth using a slotted spoon or strain through a cheesecloth (keep the veggies for eating on the side or adding back in!)

Add-Ins

• While you can add any toppings to this soup, these are a few of my favorites:

  • Brown Rice Vermicelli Noodles

  • Thinly sliced white button mushrooms

  • Sliced shiitake mushrooms

  • Sliced napa cabbage

  • Thinly sliced scallions

• Instructions:

1. In a small or medium stock pot, add the soup (desired amount), vermicelli noodles, mushrooms and cabbage and heat over medium for ~10 minutes until soup is hot and noodles are cooked through. Pour into bowl and top with sliced scallions. Enjoy!