Multi-Vegetable Soup: good for the soul and the waistline!

From the same cookbook as the Brandy Snap recipe, comes a soup recipe I have been making for the past year: Tizza Soup.  A hearty, pureed, vegetable soup recipe that combines a little bit of this, a little bit of that from the vegetable family and a whole lotta nothing else! Skip the creams and heavy additives, just some chicken or vegetable stock and seasoning needed!

Extremely easy recipe - if this is too much for you, abort the mission, back away from the kitchen and order takeout - there is no hope! :-)

Ingredients


1 pound potatoes, peeled and chopped

1/2 pound zucchini, chopped

1/2 pound carrots, peeled

1 turnip (not rutabaga)

2 leeks, trimmed and washed

2 artichoke hearts

2 small tomatoes, chopped

1/2 stick celery, chopped

1 cube chicken or vegetable stock

1 tablespoon olive oil

Salt and pepper



Directions

Put all the vegetables in a large pot. Add the stock cube, olive oil, salt and pepper. Cover, just, with water. Bring to a boil and simmer until all the vegetables are tender. Put the mixture through a food mill or blend with an immersion blender. Reheat to serve.