The Easiest Soup In The World

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 onion, chopped
• 1/2 head cauliflower, chopped
• 2 stalks celery, chopped
• 3 medium potatoes, cut into chunks
• 1/2 butternut squash, cut into chunks
• 3 garlic cloves, minced
• 4 cups vegetable broth

Recipe

• 1 heat the olive oil in a large dutch oven or pressure cooker. add the onion and sauté until lightly browned - 6 minutes or so.
• 2 add all the remaining vegetables except the garlic. stir and sauté another 4-6 minutes.
• 3 add the garlic during the last minute of cook time. adding the garlic at the end prevents it from burning and becoming bitter.
• 4 pour the veggie broth over all. it should just barely cover the veggies if you want a hearty thick soup. if you want something thinner use more broth to fewer vegetables.
• 5 i use a pressure cooker, so at this point i close the lid and allow the pressure to increase. i keep it at pressure for about 15 minutes and then allow the pressure to release slowly over time. if you don't use a pressure cooker, simply cover the pot and boil the daylights out of your soup until the veggies are almost mush - 30 to 45 minutes should be good.
• 6 when the pressure has released, or the boiling time is over, i use my immersion blender to puree the soup completely. if you don't have an immersion blender you can carefully pour the soup into a regular blender and achieve the same results.
• 7 now ladle yourself a bowl and enjoy!