Creamy Fall Soup

Name: Creamy Fall Soup
Ingredients: 3 cups zucchini, cut in 1 inch pieces; 3 cups yellow squash, cut in 1 inch pieces; 2 cups green beans, cut in 1 inch pieces; 2 cups potatoes, peeled and cut in 1 inch pieces; 2 -4 cups vegetable broth, for steaming; 12 cup cream, optional; 12 cup grated parmigiano-reggiano cheese, for garnish (optional); 12 cup green onion, sliced for garnish (optional); salt and pepper

9 ingredients

6 steps

Ingredients

3 cups zucchini, cut in 1 inch pieces
3 cups yellow squash, cut in 1 inch pieces
2 cups green beans, cut in 1 inch pieces
2 cups potatoes, peeled and cut in 1 inch pieces
2 -4 cups vegetable broth, for steaming
12 cup cream, optional
12 cup grated parmigiano-reggiano cheese, for garnish (optional)
12 cup green onion, sliced for garnish (optional)
salt and pepper

Directions

1

Set up steamer with vegetable broth in bottom.
2

Place all vegetables, except for green onions, in steamer and steam till tender.
3

Remove vegetables from steamer and puree, in batches, in food processor or blender till smooth and creamy.
4

Stir in cream, if desired, and enough vegetable broth to make a creamy, velvet texture.
5

Add salt and pepper to taste.
6

Garnish with green onions and parmesain/reggiano, if desired.