- Salt and pepper
Wash and cut up all the vegetables. Her little fingers were great at picking out all the little seads in the bell pepper. Put vegetables in a large pot and cover with water and add seasionings. She smelled every bottle in the spice rack and this is what she picked out. Boil till carrtos are soft then put everything in a blender (be VERYcarefull blending hot things!) We had to do this in two batches. Put it all back on the pot and add the can of vegetable stock and return to a slow simmer. Serve with a dollop of sour cream or sprinkeled with parmasan cheese.
I think next time a suqash would be really good in this and even an onion or some beets would really sweeten it up and make a pretty color too.