Cream of Fresh Vegetable Soup (Vegetarian)

• 1 tablespoon butter
• 1 tablespoon olive oil (or other heart healthy oil)
• 4 -8 garlic cloves (depending on preference)
• 1 yellow onion, sliced
• 2 cups cubed potatoes
• 2 -4 cups mixed vegetables (carrots, frozen peas, parsnips, celery)
• 2 tablespoons roasted vegetable stock base (or one package of kombu stock, my favorite)
• 2 cups water (or 1 and 1/2 cup water 1/2 cup white wine)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 -2 tablespoon fresh herb (or more, Basil, Cilantro, Green Onion, and or Rosemary)
• 1 cup 1% low-fat milk or 1 cup 2% low-fat milk
• 1 tablespoon cornstarch
• cracked pepper, and salt as desired

1. Saute garlic, onion and potatoes in butter/olive oil until onions are translucent over medium heat.
2. Add parsnips and carrots, cook for 3-5 minutes.
3. (Add wine and/or rosemary here if you are going to).
4. Pour water into pan with preferred stock base and add garlic and onion powder.
5. Add celery.
6. Cook until potatoes are soft.
7. Add peas.
8. Add fresh herbs.
9. Mix milk and cornstarch and add slowly, cook for a few more minutes until hot and thick.
10. (If not thick enough add more cornstarch mixed with cold water).
11. Add salt and pepper to taste
12. Serve and enjoy!

butter, olive oil, garlic, yellow onion, potatoes, vegetable stock base, water, garlic, onion powder, fresh herb, milk, cornstarch, cracked pepper

Taken from www.food.com/recipe/cream-of-fresh-vegetable-soup-vegetarian-355477 (may not work)