Everything in my fridge vegetable soup

Ingredients

• 1 white onion
• 3 celery stalks
• 6 carrots
• 3 garlic cloves
• 3 leeks
• 2 zucchinis
• 4 tomatoes
• 5 kale leafs
• 3 slices of bacon
• 1 tablespoon ground clove
• a bunch of fresh parsley
• 6 cups chicken stock

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Preparation

• In a deep pot add the onion chopped with the garlic and the leeks, and a little butter to sautee a little. This will give the soup a nice comforting taste.
  Add the bacon. Stir gently.
• Then start adding vegetables coarsely chopped. Start with the carrots, the celery stalks with leafs and the zucchinis. And don’t forget the little pumpkin.
• Add the tomatoes next. Clean your kale leafs as much as you can.
• Then pour the chicken broth on top of all the vegetables until they are covered by an inch.
  
• Cover and cook for about 1 hour. Use a hand blender and puree the whole soup until it is nice and smooth.
• Serve as soon as you are done blending!

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