What to do with an abundance of vegetables hanging out in your refrigerator? This is really easy to put together, you don't need fancy knife skills or special equipment. A large stockpot, a strainer lined with cheesecloth if you have it, and you're all set. You can use whatever vegetables you have on hand. For this batch I used all organic produce: 3 parsnips, 5 celery stalks leaves and all, one leek, 7 carrots, 1 large sweet onion, small bunch parsley, some thyme sprigs, 4 smashed garlic cloves, kosher salt and freshly ground pepper. I gave all of this a quick saute in 2 tbsp. olive oil, then covered it with water and simmered until the veggies were tender, approximately 45 minutes. Strained and stored in containers for the week's various recipes.