Autumn Vegetable Soup

Kitchen gardens would likely have all the ingredients available. Take a basket out, and grab the vegetables you need. Since many of us rely on the grocery store, all are readily available.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, add oil and heat on medium high heat. Add anchovies and stir until broken up.

Step 2

Add one onion, sliced finely, and minced garlic. Sauté until onion is translucent.

Step 3

Add celery and carrot. Cook, stirring often, until onion is golden in colour. Pour roughly 3-4 cups boiling hot water. Bring to a gentle boil.

Step 4

Toss in tomato, parsley and squash. Add additional hot water to cover vegetables.

Step 5

Simmer for about 1 hour, or until squash is soft. Add bouillon cube (or bouillon powder) and stir until dissolved.

Step 6

Remove pot from burner. With and emulsion blender, process until completely blended. Add pepper and salt to taste.

Step 7

Serve in low bowls with a drizzle of olive oil. Serve with crusty bread or rolls.