Super Vegetable Soup
This universal recipe makes creamy, healthy vegetable soups, without the cream, in under an hour.
uniformly cut vegetables. You can use the same type of vegetables or a combination. Carrots
celery, broccoli, cauliflower, squash, sweet potatoes, zucchini, leafy greens and beets all work well.
chicken stock or water
dried herbs or spices. Choose from curry powder
chili powder, cumin, sage, thyme, marjoram and rosemary.
Salt and pepper to taste
Warm olive oil in medium stock pot, add onion and cook until onions begin to caramelize.
Add garlic and herbs or spices, to onions and continue cooking for 5 minutes.
Add vegetables and stock to onions and simmer until vegetables are tender. Softer vegetables like zucchini will cook more quickly than hard ones, like carrots
Let cool. In batches, using a blender or food processor, puree vegetable mixture into a creamy soup*.
Season with salt & pepper to taste and adjust herbs and spices if desired.
Super Soups freeze well and keep for a week in the refrigerator.