This one's water-based, so you don't even need broth. A meal like this is especially welcome in late fall, when squash and other vegetables are at their sweetest and you want a savory aroma coming out of your kitchen. I love to add a bit of cream at the end for richness, but it's not required. Serve with some good bread and a quick salad.
Warm up from the inside out with a bowl of this delicious potato soup. Don't forget the crusty bread -- you'll want it to sop up every last drop of soup in your bowl.
Traditional broccoli soup gets a boost from a handful of fragrant basil leaves. If basil is not your thing, omit it and finish the soup with a hearty dose of freshly grated parmesan cheese.
The natural sweetness of carrots is balanced with a spicy hit of freshly grated ginger. To easily peel the gingerroot, gently scrape the skin off with a teaspoon.
If you like a bit more texture in your soup, try pureeing just ? of the mixture. You'll be left with a creamy soup dotted with bite-sized chunks of potato to sink your teeth into.
Originally published in the November 2010 issue of Parents magazine.
Copyright & copy 2010 Meredith Corporation.