Ingredients:
4 zucchini ( small to medium)
1 large onions
2 garlic cloves
2 carrots or 6 -8 baby carrots
1 sweet potatoes
3 large potatoes ( Yukon gold)
1 (12 ounce) cans evaporated milk ( large size)
2 double bouillon cubes ( Knorr)
water ( about 1 1/2-2 quarts)
2 tablespoons olive oil
salt and pepper
Directions:
Heat olive oil in a large soup pot.
Saute sliced garlic until golden, then add remaining vegetables and sort of”stir fry” it for about 3 minutes.
Add water, bouillon cubes, salt and pepper.
Bring to a boil, cover and reduce heat to med-low.
Simmer for about 20-30 minutes until veggies are very tender.
Remove from heat, add evaporated milk.
Using a hand blender, puree soup until smooth.
Adjust salt and pepper.
Serve with grated cheese and croutons.
Note:You can add whatever vegetables you have on hand to this–spinach, broccoli, cauliflower, asparagus, etc.
For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
Reserve 1/4 lb of shrimp for garnish.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.