Cook Time
35 min
Yields
6 servings
A delicious soup base with two simple vegetable options.
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ingredients
Soup Base
2
tsp vegetable oil
2
onion, chopped
2
cloves garlic, minced
1
potato, peeled, and, cubed
4
cup chicken stock
4
cup vegetable stock OR beef stock
salt, to taste
pepper, to taste
Vegetable Option 1: 4 Cups Den
1
lb(s) parsnip, or 5 large
1 ¼
lb(s) beet, or 4 large
1 ¼
lb(s) sweet potato
1 ¼
lb(s) squash, or 1 small
1
lb(s) carrot
2
tsp curry paste
2
tsp cumin
2
tsp ground ginger
Vegetable Option 2: 4 Cups Ten
1
lb(s) peas
1
lb(s) broccoli, or 1 small bunch
1
lb(s) cauliflower, or 1 small head
1
tsp dried Italian herb seasoning
1
tsp crumbled dried basil
1
tsp crumbled dried mint
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directions
Step 1
In saucepan, heat vegetable oil over medium heat.
Step 2
Add onions, garlic, potato, and your choice of seasoning.
Step 3
Cook, stirring often, for 5 minutes or until onions are softened.
Step 4
Add chopped vegetables and stock; bring to boil.
Step 5
Reduce heat to medium-low; cover and simmer for 10 minutes for tender vegetables and 20 minutes for dense vegetables.
Step 6
Purée soup until smooth.
Step 7
If desired, thin with more water, stock or milk.
Step 8
Season with salt and pepper to taste.
Step 9
For instructions, see Soup Base directions.
Step 10
For instructions, see Soup Base directions.