This soup was inspired by the sad and unused vegetables lurking in my fridge that were fringing ever-so-closely towards their expirey date. While the ingredients seem a little strange all hanging out together in the same stock pot, don't be weirded out until you try it. I am a huge brussel sprout fan but only when they are sauteed or roasted. I never considered them in a soup, until today!

The brussell sprouts actually cook up completely so they are very soft, creamy, and lend a meaty flavor. But the real secret to this soup is the broth. The saying, "your soup is only as good as your broth" is so, so true. The homemade stock I used for this soup is leftover from our Thanksgiving turkey carcass. Don't ever throw out your carcass because the broth you can pull from it is always, always worth saving. If you don't have some on hand then buy some good chicken broth or stock from the store- but don't skimp on the quality of this! 

Cod fish veggie soup

1 cup Russet potatoes cut into 1" pieces

1 cup organic carrots (don't peel) cut into 1" pieces

2 cups turnips and rutabagas cut into 1" pieces

2 cups brussel sprouts cut in half

1 cup fresh green beans cut into 1" pieces

1 cup thinly sliced mushrooms

2 cups chopped spinach

2 cloves garlic, minced

5 cups homemade chicken broth

2 cups water

1 Tbsp sea salt

1 lb cod fish cut into 1.5 inch pieces

In a large pot drizzle in a tablespoon of olive oil over medium high heat and add in the mushrooms. Saute for a few minutes until they start to brown. Add in garlic and stir for two minutes. Add in all of the vegetables; stir. Add in salt and give it another good stir then let cook for two minutes. Add in stock and water and bring to boil then reduce to simmer and cover. Let simmer for 20 mins or until everything is tender. Add the fish and spinach then cook for another 7-10 mins. 

Let cool slightly and serve with some crusty bread!