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Giora Shimoni reports "one of my favorite kitchen tools is an immersion blender," and he puts it to good use to "easily make delicious and healthy vegetable soup." The recipe is designed as a basic guide, because the soup is meant to use whatever vegetables you have on hand -- simply simmer them in stock until tender, then puree and season to taste. 

Serve the soup with a green salad and baguette, or opt for a sandwich, like this Toasted Cheddar, Peach, and Basil Sandwich. Top the soup with Zaatar Challah Croutons if desired.

Tips: It's a good idea to incorporate some root vegetables, such as butternut squash, potato, or celery root, as these will contribute a creamy texture to the finished soup. 

The more vegetables you use, the thicker the soup will be. Adjust the texture by adding more stock if the puree is too thick.

VARIATIONS:

1. Add pearly barley to the soup as soon as it begins to boil.

2. Add a can of corn to the soup when adding the parsley and dill.

Edited by Miri Rotkovitz

See Also

Roasted Carrot, Apple, and Celery Soup (Pareve or Dairy)

Moroccan Lentil & Tomato Soup with Pasta (Harira)

Vegetarian French Onion Soup (Dairy)