Paleo Recipe: Pantry Soup

Finally back to the cutting board! On New Year's Day I was feeling paleo-spired so I made this soup. Its basically  made up of things I had sitting in my pantry or in my fridge that I wanted to use up. You could definitely add in other things, or omit things based on what you have in your kitchen, this is a great way to save money - using ingredients you already have. I wish I had chicken or pork for this, I'm pretty sure that would have completed it. Be creative! Share your thoughts and ideas!

Pantry Soup
Ingredients:
4 heads of garlic
1 onion
2 shallots
2 leeks
1 head cabbage
1 pkg (4 cups) Chicken Broth (organic free range from TJ's)
Olive Oil
Salt
Pepper
Rosemary
Shredded pork or Chicken
**Add other items you may have, i.e. celery, asparagus, broccoli, etc!**

How to roast garlic:
Above is a link to what looks like a better way to roast it than how I did it. I think mine came out too hard/crunchy. They still had flavor and aromas but They weren't spreadable. Try the one above. Pretty much unless its burnt to a char, it can be used.

Directions:
Saute the onions/shallots/leeks in olive oil with some salt and pepper until tender and glassy; even caramelized, once roasted add chopped and or smooshed garlic, saute a little more.
On a separate burner, pour the chicken broth into a large stock pot, add chopped rosemary and some salt and pepper, (I used my dutch oven, but a regular pot will work). Heat the broth up (medium) and add the chopped cabbage. Cover and let cook. Stir in the sauteed vegetables and cover until soup is hot (medium high). Add cooked meat. YUM! Enjoy! This makes about 4 ziplock containers full of soup to have throughout the week. Enjoy!

Below are some step by step pictures:

Chopped Leeks:

Saute veggies

Broth:

 Chopped Cabbage

 Cooking!

Finshed!