Creamy Vegetable Soup
One of Will’s creations, this is a terrific way to use leftover vegetables. The veggies provide the thickness so it’s a gluten-free recipe.
Wash, trim/peel and chop a mix of veggies (Carrots, Onions, Cabbage, Broccoli, Cauliflower, Turnips, you can use any stems, too). You want 4-5 cups of prepared veggies, place them in a soup pot, season with salt and pepper. Add 2-3 cups of Chicken or Vegetable Broth, cover and simmer for 15-20 minutes, cook until veg is tender.
Turn off the heat and allow to cool a bit. Use an immersion blender to puree the soup to desired consistency (some like it smooth others like it a little chunky). If you don’t have an immersion blender a food processor or blender will work but put an immersion blender on your wish list, they are great! Heat to the temperature you like before serving with salad or a sandwich.
Optional: before blending add 1 cup Cream, Whole Milk or Coconut Milk and 1/2 cup grated Cheese.