Place 1 cubed potato and water (or stock) to cover into a saucepan. Bring to a boil, then simmer. Add ONE of the following combinations:
*2 peeled stalks of broccoli (or one cup of florets) chopped, a bit of dried onion, and a vegetable bouillon cube, OR
*2 carrots, chopped, and ¼ tsp. of curry powder, OR
*1 cup mushrooms and 1 to 3 Tbs. of your favorite wine, OR
*2 stalks celery, chopped, and ¼ tsp. tarragon, marjoram, or savory, OR
*1 pkg. Frozen spinach or kale, a grating of nutmeg and ¼ tsp. lemon juice, OR
*1 cup frozen corn and 1 tsp. fresh parsley, OR
*1 cup frozen peas, 1/8 tsp. each of ginger and cinnamon, a goodly amount of pepper, and 1-3 tsp. vinegar, OR
*1 sweet potato or half an acorn squash, peeled and chopped, and ½ tsp. of Italian herb mixture.
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Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste.
NOTES: Instead of stock or vegetable bouillon cubes, you can take out ½ cup of soup after pureeing and dissolve a Tbs. of miso in it, then return to the pot and mix.
Almost all of these combinations are good with the addition of ½ an onion and a clove or two of garlic sautéed in sherry.
other possible additions (not combined, or course!)
*A Tbs. of tomato paste
*1/2 cup leftover beans or grains
*a few dried mushrooms or dried tomatoes
*1 few Tbs. of sauerkraut
*1 Tbs. of capers or chopped pickle added before serving
*1 Tbs. of yogurt swirled in right before serving
*Toasted pumpkin/squash seeds or wheat germ sprinkled on top.
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