This is not so much a recipe as it is a map or method to creating soul satisfying soup in five easy steps. Let your imagination go wild, with the blessing of your taste buds of course. Soups are a perfect way to use seasonal veggies that you may find at your local farmers market. Say there is an unusual squash on the table, ask the grower if it is hard, bitter, sweet, or soft? Bitter squash is not the best candidate for soups, at least in my view, so I avoid those. Zucchini is about as bitter as I will go. Give chop and drop a try!
Empty the veggie drawer into the (clean) kitchen sink or counter. Wash all skin-stay-on veggies.
Peel and trim veggies. Chop into manageable pieces. Hint: the smaller the dice the hastier it cooks!
Drop into a soup pot with a swirl of olive oil, sprinkle of salt and pepper. Stir.
Add liquids. Choose your favorite stock, broth, bouillon, OXO, Knorr, or even tomato puree, or can of cream of whatever plus milk.
Wait. Poke the veggies to see if they are tender. Heck, you could even taste one or two.
You are ready to eat!