Many Vegetables Soup

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Cream of Many Vegetables Soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
When you have many bits of vegetables in your crisper, this is a soup to make. For a vegan version, use olive oil, vegetable broth and omit the half and half or use almond or oat milk.
Course: Soup
Cuisine: Californian
Author: Barbara
Ingredients
  • 2 Tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 large onion or a shallot and small onion
  • 2-3 medium carrots
  • 2 medium Yukon gold potatoes
  • 1-2 to tomatoes
  • ¼ lb green beans
  • ¼ bunch broccoli
  • 1 medium leek, cut and cleaned
  • 1 medium zucchini or more if you have an abundance
  • 1 clove garlic, minced (optional
  • 1 small bunch of sorrel see note
  • 5 cups bone, chicken or vegetable broth
  • ½ cup half and half oat or almond milk
  • 1-2 sprigs parsley, minced
Instructions
  1. If using organic vegetables, leave the skin on and coarsely chop all of the vegetables.
  2. Melt the butter with the olive oil in a large stockpot over medium high. Add the onion and sauté 3-5 minutes.
  3. Add the carrots and potato next sautéing for another 3 minutes.

  4. Toss in the rest of the chopped vegetables and reduce to low, cooking the vegetables until they are soft but not brown.

  5. Add stock and bring to a boil, reducing heat to simmer for about 15 minutes or until the vegetables are tender. If using sorrel, add when you turn off the heat.

  6. Let the soup cool slightly. Use a blunger or transfer to a blender or processor and puree in batches until smooth. If you need more moisture to puree the soup with ease, add half of the half and half now. Salt and pepper as desired.

  7.  Stir in the half and half, reheat but do not boil. Garnish with either chopped parsley or chopped sorrel.
Recipe Notes

For a vegan version, you can also omit the milk entirely, the soup makes a wonderful puree. If you don’t have access to sorrel, you can add a tablespoon of cider vinegar to garner some of the tart flavor.