Countryside Vegetable Soup!

A photograph very close to my heart!

I'm a big fan of soups. I find them comforting and filling. This one soup is something I make often on Sundays and everyone loves it. The whole idea is to assemble a quick soup which is delicious, filling and healthy! I dont follow a lot of rules but ensure that the soup is thick and full of chunky bits. Try this one!

Ingredients:

• Assorted Vegetables for Soup - I used 1 whole Cauliflower, 2 Tomatoes, 4 Carrots, and 1/2 Cup of Sweet Corn. Feel free to adjust things according to availability!
• Assorted Vegetables for Chunks - Broccoli, Corn and Carrot - boiled and cut into bite sized cubes - 1 cup.
• 10-12 Leaves of Sweet Basil.
• 6 Cloves of Garlic.
• 2-3 Table Spoons of Milk.
• Salt and Pepper to Taste.

Preparation:

• Wash and chop your veggies thoroughly. I didn't peel veggies but if you are - then peel them AFTER washing. Although I dont recommend since it takes away a lot of taste and nutrients.
• Heat 2 table spoons of Olive Oil in a deep pan and Toss the Garlic - saute for 30 seconds and then add all the vegetables and basil.
• Once evenly coated in oil - add the Milk and 1 cup of water (or vegetable stock, if you have some).
• Season with Salt and Pepper. Cover the pan and bring it to a boil. 
• After about 15 mins - everything will be tender and well cooked.
• Remove the Vegetables and blend them into a fine soup into your Blender, while still hot. Remember to cover top of blender with a towel and dont use naked hands or the steam may hurt you.
• Strain the fine pureed soup in a mesh (not too thin) and put it back into the Pan.
• Add some water to adjust to your consistency and bring it to a nice boil. Add the boiled, chunky veggies (Broccoli, corn & carrot) and serve warm with a leaf of basil on top as a wonderful garnish.

Tip: Always serve a nice slice of toasted bread (and rub some garlic on it!) with your soup. A drizzle of olive oil adds love to any soup! :-)