Garden Vegetable Soup

These cooler nights are made for soup, and it seems silly how infrequently we have vegetable soup. Today's soup was definitely a "shop in the garden" meal. I will try to estimate what I threw in the pot, but just know, you can't go wrong by adding or substituting vegetables you have on hand.

Ingredients 

1-2 Tablespoons olive oil

1 small onion, chopped

2 garlic cloves, diced

3 carrots, chopped

2 celery stalks, chopped

1 large turnip, peeled and sliced thin

3 potatoes, peeled and sliced thin

1/2 head of cauliflower, chopped

2 bell peppers, diced

3 kale leaves, cut into strips

3-4 tablespoons whipping cream

5 cups chicken broth

Salt, pepper, and oregano to taste

1. Heat oil in large saucepan. 

2. Sauté carrots, onion, garlic, and celery until onion is translucent, about 7 minutes.

3. Add the chicken broth, salt, pepper, and oregano.

4. Add the remaining vegetables. Cool on medium high heat for 15-20 minutes, until vegetables are all fork tender.

5. Turn heat to medium-low. Stir in kale and whipping cream. Warm through, about 3 minutes.

Enjoy!

Garden Vegetable Soup