Pureed Mixed Vegetable Soup

• onions↗2

  diced

• olive oil↗4 tablespoons
• garlic cloves↗2

  minced

• large cauliflower, separated into florets↗1
• potatoes, peeled and diced↗2

  peeled and diced

• carrot↗1⁄4 lb

  chopped

• water (or broth)↗6 -8 cups
• black pepper↗1⁄2 teaspoon
• salt↗

  as needed

Step-by-step instructions

1. 1

   In a large soup pot put the onions and oil and stir-fry over medium-high heat just to soften the onion a bit (do not brown the onion).

2. 2

   After about four minutes, add the garlic and stir to blend.

3. 3

   After two minutes add the cauliflower, potatoes and carrots.

4. 4

   Add water and black pepper. Add salt to taste or 3-4 bouillon cubes (chicken or vegetable). I usually add the bouillon cubes.

5. 5

   Bring the liquid to a boil over high heat, reduce heat, cover and simmer for up to an hour.

6. 6

   Let the soup cool for about 20 minutes, then puree.

7. 7

   Thin the soup as needed with broth, milk or cream. Adjust seasonings.

8. 8

   Variations: 1. When making the cauliflower soup, I usually add 1 cup grated cheese after pureeing. 2. For zucchini soup replace cauliflower with zucchini and add 1/4‑1/2 tsp dried thyme. 3. For asparagus soup replace cauliflower with asparagus and add thyme, etc.