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Easy As 1, 2, 3 Soups

soups, vegetables

2 teaspoons vegetable oil
2 onions; chopped
2 cloves garlic; minced
1 potato; peeled and cubed
4 cups chicken vegetable or beef stock
----DENSE VEGETABLES----
1 pound parsnips (5 large); OR
1 1/4 pounds beets (4 large); OR
1 1/4 pounds sweet potatoes (2); OR
1 1/4 pounds squash (1 small); OR
1 pound carrots (8)
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2 teaspoons curry paste; OR
2 teaspoons ground ginger); OR
2 teaspoons cumin
----TENDER VEGETABLES----
1 pound peas; OR
1 pound broccoli (1 small bunch); OR
1 pound cauliflower (1 small head)
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1 teaspoon dried Italian herb seasoning; OR
1 teaspoon dried basil crumbled; OR
1 teaspoon dried mint crumbled; OR
1 teaspoon herbes de Provence.

In saucepan, heat vegetable oil over medium heat. Add onions, garlic, potato and your choice of seasoning. Cook, stirring often, for 5 minutes or until onions are softened. Add chopped vegetable and stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes for tender vegetables and 20 minutes for dense vegetables. Purée soup until smooth. If desired, thin with more water, stock or milk. Season with salt and pepper to taste.

Contributor: Canadian Living - November, 1999

Yield: 6 servings

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