Sure to please even picky veggie eaters, this blend of flavors is a favorite of ours here at Moore Farms. A basic recipe, it can be adapted for whatever seasonal ingredients you have on hand.
Wash, trim and chop 4 cups of Vegetables. For this version we used Broccoli, Carrots, Mixed Turnips and Cutting Celery.
Sauté veggies in a soup pot with 2-3 Tablespoons Olive Oil, salt and pepper. Add other seasonings to your taste (Curry Powder, Ginger & Garlic, Red Pepper Flakes, Taco Seasoning is really good, too!). Cook the veggies just enough to get them a little tender.
Add 4 cups of Vegetable or Chicken Broth, cover and simmer for 20-30 minutes. When veggies are very tender use a potato masher to break them up. Blend well with an immersion blender or you can use a food processor or regular kitchen blender. Puree to desired consistency, some folks like a smoother creamier texture and others might like this soup a little chunky. Check again for seasoning and adjust to your taste.
We serve this soup without additional liquid but you may like to add some Cream, Coconut Milk or a little more Broth or Water if it seems too thick. Serve with crackers, crusty bread or corn chips.
