Ingredients:
- 2 tsp olive oil
- 2 onions
- 2 cloves of garlic
- 1 potato
- 5 cm of ginger root
- 4 c. vegetable stock
- 4 c. chopped vegetables (see below)
- pepper and salt to taste
Directions:
- In a saucepan, heat 2 tsp of olive oil over medium heat and sauté.
- Add 2 chopped onions, 2 cloves of minced garlic, 1 cubed potato, and 3 tbsp of grated ginger.
- Add 4c. of vegetable stock and 4 c. of chopped vegetables (such as yams, butternut squash, pumpkin, carrots, or parsnips), and bring to a boil.
- Reduce heat to med-low, cover and simmer until vegetables are well cooked.
- Purée soup until smooth (the safest and laziest way to do this is in the pot with a hand blender). If desired, thin with more water or stock. Season with salt and pepper to taste.
- Transfer to bowl.
- Stir in a dollop of chèvre (optional).
Yum!
