This has been one of my most favorite recipes from many years ago. I make it at least a couple of times a month with whatever veggies I have in my refrigerator, even if they aren’t very pretty.
 
My husband came home one night after a food photo shoot and said he wanted to make me this soup for me.  He made it with Asparagus and he sautéed the veggies in butter and finished it with a dollop of yogurt and dash of cayenne pepper, simply delicious!
 
Approx. 6 servings
 
2 Tbsp.  Extra-virgin olive oil or butter 
3 Shallots or 4 scallions, thinly sliced 
 4 cups of any one vegetable or combination of choice, chopped small (see below)   
4 cups water, chicken or vegetable stock 
½ tsp salt
¼ tsp black pepper
 
Garnish options: Yogurt, sour cream, cayenne pepper or fried shallots 
 
Recommended vegetables: Broccoli, carrot, cauliflower, potato, celery, zucchini, butternut squash, fresh or frozen spinach, corn, sweet potato, fennel
Fast option: Pumpkin puree or frozen veggies
Add any other seasoning to taste: curry powder, turmeric, cumin, and mustard seed at the time you add salt and pepper.
 
In a heavy bottom, medium size pot, sauté the shallots or scallions over medium heat until soft, about 3 minutes. 
Add the chopped vegetables, salt and black pepper and other seasonings of choice and sauté until soften stirring often, about 5 minutes. 
Add the water or stock and bring to a boil. Reduce the heat and cover and simmer until the vegetable are tender, about 20 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Return to heat and bring soup to simmer and adjust the seasoning to taste.
Ladle into bowl and serve, garnish with a dollop of yogurt or sour cream and a sprinkle of cayenne pepper, or fried shallots drizzle with Extra Virgin Olive Oil.