Leslie's California Mix Soup
- 1 large Spanish or Vidalia onion
- vegetable broth (use a low sodium brand, or your own home-made, then add your own salt to taste)
- 1 bag of frozen California mix vegetables (this is carrots, cauliflower and broccoli)
- spices and seasonings of your choice - I use freshly ground pepper and rosemary and thyme and a touch of cumin and coriander
- Add about a half cup of the vegetable broth to a heavy soup pot and bring to a boil.
- Coarsely chop the onions and add them to the pot.
- Saute the onions until they are translucent.
- Add about a pound to a pound and a half of the frozen vegetables to the pot.
- Add enough vegetable broth to the pot to cover the frozen veggies, add your seasonings and bring to a boil.
- Let the veggies boil for about five minutes, then reduce the heat and simmer for about ten to fifteen minutes.
- Using an immersion blender, puree the veggies. You could also transfer the veggies in batches to a food processor and then return the puree to the pot.
- Ladle into bowls and serve.
- I like to open a can of black beans and add them to the soup after I have pureed the veggies. This turns the soup into a complete meal.
- If you cut up a potato or sweet potato and add it to the pot with the frozen veggies, you will get a thicker and creamier soup.