Dave’s Cream of Anything Soup

Ingredients:

• 32 ounces of stock (vegetable, chicken or beef)

• 1 medium onion, chopped

• 4 large cloves of garlic, chopped

• 1/2 teaspoon curry powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon powdered ginger

• 1/2 teaspoon finely ground pepper

• ¼ teaspoon dashi granules

• 1 teaspoon salt or to taste

• 2 pounds of vegetable, chopped (see note 2 & 5)

• 1 cup cream (see note 1)

• 1/2 cup chopped cilantro (see note 4)

• 1/2 cup extra virgin olive oil

Instructions:

1. Put everything except cream, cilantro & olive oil into a large stockpot.

2. Bring to a boil.

3. Lower heat and simmer for 20 minutes (see note 3)

4. Let cool for 15 minutes.

5. Puree in blender or with hand mixer. For fibrous vegetables use a blender type juicer like a magic bullet.

6. Stir in cream.

7. Ladle into bowls and drizzle with olive oil and sprinkle with cilantro. (see note 4)

Notes:

1. You can substitute low fat, non-fat, soy or almond milk for the cream.

2. You can use a single vegetable or a combination of vegetables. I have made zucchini/spinach, tomato/red pepper, broccoli, snow pea, broccoli/spinach (my favorite), eggplant /mushroom, leek/asparagus. They were all good. Sometimes I just take all the vegetables we have in the fridge and make a pot. It always turns out great. Experiment and find what you like best.

3. Depending on the vegetable, you may have to simmer for 30 minutes.

4. You can use chopped chives or cilantro or green onions or any fresh herb you like to sprinkle on.

5. Use 2 pounds of vegetable if you like it thick and one pound for thinner soup.