Green Soup Is Always A Little Intimidating

Supper, Sunday November 07: nasturtium and leek soup;* wilted greens salad, whole wheat biscuit.

*We had a friend over for dinner. Traditionally this would be made with chicken stock. Our friend is a vegetarian so I made this with vegetable base instead. Truth be told that is what I would normally use. I make my own meat stocks but I use a commercial vegetable base concentrate. I use it whenever anything needs a little flavor boost and or some salt. Rice, add a little base. Polenta, add a little base. Soup a little weak, add a little base.