Null soup

I can whip up this soup in about 20 minutes. I start the broth simmering and then cut up the vegetables in order of how long it will take them to cook. The harder root vegetables I cut in small pieces and start first and finish with the parsley and green onions at the end of cooking. The potato-y looking small chunks are rutabaga pieces. Rutabagas count like they are vegetables but give the impression of being starchy. The carrots and cabbage give it a nice sweetness. There’s also celery and mushrooms. A teaspoon of soy sauce gives it a deeper flavor without tasting like you put soy sauce in it. I call this null soup because back in the day when I worked for Weight Watchers, it was a no-point filler-upper. We also consider it “eat-down” soup. When we are about to go on vacation, it’s a way of using up all the bits and pieces in the refrigerator.