Basic Soup
1 T butter or olive oil
1 chopped onion
2 C chopped vegetables*
2 C broth or stock
herbs salt & pepper, to taste
1 t lemon juice (optional)

Heat the butter or olive oil in a large saucepan. Add onion and sauté until translucent, about 3 minutes. Add chopped vegetables and cook until slightly softened, about 5 minutes. Pour in broth or stock and bring to a boil. Reduce heat and cover; simmer until vegetables are cooked through, about 10 minutes. With a food processor or immersion blender, purée the soup until smooth. Stir in herbs; finish with salt and pepper, to taste. If desired, add a squeeze of fresh lemon juice to brighten the flavor. *Note: peel, pare and trim the vegetables, as needed. See chart below for herb suggestions.

Vegetable & Herb Combinations
Broccoli —oregano or marjoram
Butternut Squash — cardamom or cinnamon
Carrot — cumin or curry
Leeks — nutmeg or dill
Mushrooms — thyme or paprika
Potato — chive or parsley
Tomato — basil or tarragon