Vegetable Soup, Clear Broth or Creamy Soup
Servings: Approximately 10 cups [2.5 L]
  • 6 cups [1.5 L] cold water
  • 2 large well-scraped potatoes, cubed
  • 1 cup [250 mL] peled grated carrot
  • 1 cup [250 mL] choped celery with leaves
  • 1 cup [250 mL] chopped peeled beet, peeled turnip and parsley or any other desired leaf vegetable
  • 1 onion, quartered
  • 1 whole clove garlic, peeled
  • 1 bay leaf
  • 1 teaspoon [5 mL] any desired dried herb or mixed dried herbs
  • Pour cold water into a large casserole.
  • Add all other ingredients and bring to a boil.
  • Lower heat and leave soup to simmer for 30 minutes before serving.
  • To serve as a clear vegetable broth, strain mixture through a fine sieve or a cotton cheese cloth to remove all the vegetables.
  • To serve as a creamy soup, puree mixture, a little at a time, into a blender.
  • If needed, reheat soup into a clean casserole before serving, or leave mixture to cool completely then refrigerate soup.
  • Reheat soup until hot just before serving.