December 2, 2008

Creamy (or not) Vegetable Soup

This is one of our favorite soups, partly because it tastes so good and partly because it is so easy.
The recipe as is makes 4 servings, so I doubled it last time and then put a bag of soup in my freezer.

The Creamy Way (your veggies can be cubed pretty large)
1 Turnip, peeled and cubed
3 potatoes, peeled and cubed
1 carrot, cut in chunks
1 celery stick, cut in pieces, leave the greens on
1 small onion, quartered
2 Tb tomato paste or 1 large tomato
2 tsp salt
5 Cups water
1 Tb vegetable bouillon
Pepper to taste

Put all ingredients in a pot, bring to boil, reduce to simmer and cook until veggies are soft about 45 min. DO NOT drain. Blend in blender.

The Chunky Way (as the picture shows)
My husband much prefers chunky soup, so I cut my veggies smaller, then I cooked it the same. Instead of blenderizing all of the soup I only put about half in the blender, lightly pureed it then added it back in.

This was delicious with homemade rolls. My girls loved it!

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