Instructions: Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve

NOTES : Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): a tablespoon of tomato paste
1/2 cup of leftover beans or grains
a few dried mushrooms or dried tomatoes
a few tablespoons of sauerkraut
a tablespoon of capers or chopped pickle added before serving a tablespoon of yogurt swirled in right before serving (pretty!)

toasted pumpkin/squash seeds or wheat germ sprinkled on top

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