2 –1/2 pounds vegetables
8 cups rich vegetable or chicken broth
1/2 – 1 teaspoon Rain’s Choice pure Vanilla Extract, or to taste
salt and white pepper to taste
Fresh herbs such as chives, parsley, thyme, marjoram cumin, basil, or cilantro
Lemon or lime juice
Liquid pepper sauce
Cream, sour cream, yogurt, or creme fraiche for garnish
Clean vegetables and steam until cooked, or cook in broth. Peel, de-seed if necessary, and cut into cubes.
Using a food processor or blender, puree vegetables with broth. As some vegetables will have more moisture content than others, add broth a little at a time until the soup is the consistency desired.
Add vanilla, seasonings, and herbs, if desired, and heat until hot but not boiling. Taste and then adjust seasonings, adding lemon or lime juice or hot sauce at this time if desired, or place optional flavorings and dairy products for garnish at the table.