Ingredients:
1 onions, peeled and chopped
4 large carrots, peeled and chopped
2 parsnips, peeled and chopped
4 zucchini, ends pared, chopped
1 head broccoli
1/4 teaspoon chili powder
6 cups chicken stock ( or other stock)
salt and pepper
Directions:
Chop up vegetables.
Dry fry onions.
Add chili powder and toss with wooden spoon.
Add stock and bring to a boil.
Add vegetables, cover, and cook 20 minutes.
Place mixture in blender and puree.
Reheat, if necessary, and add salt and pepper.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.