Charlie's Cream of Vegetable Soup

By NickiR

This soup takes your leftover veggies and turns them into a magnificent soup.

Use broccoli, cauliflower, beans, spinach, peas and corn for a green soup.

Use carrots, squash, sweet potato, corn and cauliflower for an orange soup. Keep bags or containers in the freezer and keep adding to it.

Along with the leftover cooked veggies, I take the stalks that I break off of asparagus, broccoli and cauliflower and put them in the freezer.

This soup freezes well.

Ingredients

• Potful of frozen veggies
• water
• thyme
• peppercorns
• rosemary
• bay leaf
• ginger and nutmeg for the orange soup
• cream
• salt
• pepper
• grated cheese to serve

Preparation

Step 1

Put the veggies in a large soup pot and cover with water.

Add the spices. Cover and let cook until veggies are soft and the veggie taste is strong.

Puree the veggies and return to heat. Keep checking the soup for taste and make adjustments with the spices.

Once you're happy with it, ladle soup into a fine strainer and use the ladle to push the soup through. Remove any bits that won't go through. At this point, you can freeze some of the soup for later use.

Return to heat and add the cream, salt and pepper. Let warm up, do not boil, and serve immediately with grated cheese as a garnish.