Super Simple Soup

I continue to try to find ways to waste less food and find creative ways to use up leftovers, pantry items and the last remnants of items in the crisper drawer (that might be a tad limp).  One of my favorite things is to make a pureed soup.  I’ve tried different versions, including one with curry powder, canned pumpkin, or roasted veggie.  However, one of my longstanding favorites is the simplest version of various vegetables boiled together and pureed.  My understanding is that this is a very common French preparation that goes by the name potage aux legumes.  I like serving this topped with a drizzle of cream or a slice of creamy cheese like a queso fresco or brie.  The cheese warms and then can be semi-stirred into the soup.  The following were the ingredients based on what I wanted to clear out of my fridge this past weekend.  Feel free to use whatever vegetables and seasonings you wish.

Pureed Vegetable Soup

1 onion, diced
1 clove garlic diced
1 olive oil
3 carrots, peeled and diced
3 medium zucchini, diced
2 potatoes, diced
1 red pepper, seeded and diced
2 stalks of celery, diced
1 cup broccoli florets
1 quart water or stock

In a soup pot, saute the onion and garlic in olive oil until the onion is translucent.  Add the vegetables.  Add enough water and stock to cover the vegetables. Bring to a boil, then lower the heat, cover and simmer for about 35 minutes until all vegetables are tender.  If it looks a bit dry, add more water.  When vegetables are tender, puree with an immersion blender.

shared at Frugal Friday, Grocery Cart Challenge, and Food Renegade