It is the end of the week and I looked into my refrigerator and saw a bunch of leftover vegetables that I did not get a chance to cook. So I thought of making a big pot of mixed vegetable soup using what I had on hand. This is a great soup to make.  The following ingredients are what I had on had, but feel free to substitute with whatever you have. This soup will feed 4-6 people 
 2 Tbsp. Olive Oil 
 1 Onion, sliced 
 1 Sweet Potato 
 1 Yam 
 3 Stalks of Celery 
 2 Carrots 
 Approx. 2 cups of chopped Kale 
 Approx 2 cups of Broccoli florets 
 4-5 cups of vegetable stock 
 1 tsp sea salt 
 Pepper to taste  
 In a large soup pot, heat the oil and add the onion, cook about 6 minutes until they start to get soft and the sweetness comes out. Cut all the vegetables around the same size so they all get done at the same time. Add all of the vegetables to the pot and cover with the vegetable broth. Season with salt and pepper. Bring to a boil, lower heat to a simmer, cover and cook 40-45 minutes or until the potatoes are soft. Now it is time to puree the soup. You can use a immersion hand blender, an upright blender or a Cuisinart. I recommend taking some of the broth out of the soup before you puree it. It is much easier to add water to a soup than to try to make your soup thicker. I also like this soup a little chunky so do not puree it too much. Puree in small batches. I ended up having about a cup of stock left over. I saved it, and put it in the freezer for another use. Have fun with this every time you make it, it will taste a differently depending on what vegetables you are using. 

It is the end of the week and I looked into my refrigerator and saw a bunch of leftover vegetables that I did not get a chance to cook. So I thought of making a big pot of mixed vegetable soup using what I had on hand. This is a great soup to make.  The following ingredients are what I had on had, but feel free to substitute with whatever you have. This soup will feed 4-6 people

2 Tbsp. Olive Oil

1 Onion, sliced

1 Sweet Potato

1 Yam

3 Stalks of Celery

2 Carrots

Approx. 2 cups of chopped Kale

Approx 2 cups of Broccoli florets

4-5 cups of vegetable stock

1 tsp sea salt

Pepper to taste 

In a large soup pot, heat the oil and add the onion, cook about 6 minutes until they start to get soft and the sweetness comes out. Cut all the vegetables around the same size so they all get done at the same time. Add all of the vegetables to the pot and cover with the vegetable broth. Season with salt and pepper. Bring to a boil, lower heat to a simmer, cover and cook 40-45 minutes or until the potatoes are soft. Now it is time to puree the soup. You can use a immersion hand blender, an upright blender or a Cuisinart. I recommend taking some of the broth out of the soup before you puree it. It is much easier to add water to a soup than to try to make your soup thicker. I also like this soup a little chunky so do not puree it too much. Puree in small batches. I ended up having about a cup of stock left over. I saved it, and put it in the freezer for another use. Have fun with this every time you make it, it will taste a differently depending on what vegetables you are using.