try the culinary cure super soup recipe idea

Super Vegetable Soup

This universal recipe makes creamy, healthy vegetable soups, without the cream, in under an hour.
Course Appetizer, Entree, Soup
Keyword carrots, cauliflower, chicken stock, curry powder, garlic, herbs, onion, spices, tomatoes, vegetables, zucchini
Servings 6


  • 1 large onion diced
  • 4 cloves garlic sliced
  • 2 tbs. olive oil
  • 8 cups 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.
  • 32 oz vegetable stock chicken stock or water
  • 1-2 tsp. dried herbs or spices. Choose from curry powder chili powder, cumin, sage, thyme, marjoram and rosemary.
  • Salt and pepper to taste


  1. Warm olive oil in medium stock pot, add onion and cook until onions begin to caramelize.
  2. Add garlic and herbs or spices, to onions and continue cooking for 5 minutes.
  3. 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
  4. Let cool. In batches, using a blender or food processor, puree vegetable mixture into a creamy soup*.
  5. Season with salt & pepper to taste and adjust herbs and spices if desired.

Recipe Notes

Super Soups freeze well and keep for a week in the refrigerator.