This is a perfect example of design based on user preferences. We started with my husband’s favorite soup, which was a ready to eat vegetable soup. The problem was, I wanted to serve a fresh soup that I could enjoy as well. I created this version using organic and fresh ingredients after several months of trials and taste testing. We ended up with a fresh and nutritious version that both of us liked.

I use organic vegetables when I can, especially the onions, carrots, celery, and frozen mixed vegetables.

Preparation time: About 4 hours, including cooking time.
Serves 20
Ask a friend to help with the peeling.
Turn on your favorite music.

Ingredients:

Italian leaf parsley 1 bunch
Fresh cilantro ½ bunch

1 large onion
1 bunch of celery

1 red bell pepper
3 large carrots
½ medium butternut squash
3 medium zucchinis
1 fresh tomato
3 small potatoes
2 parsnips
1 package of frozen mixed vegetables
½- 1 cup of pureed tomatoes
Sea salt, black pepper, turmeric, pinch of dried thyme, and paprika, olive oil

Preparation
Remove the stems from the cilantro and parsley, set to soak in water in separate containers.
Peel and cut up the vegetables
Take a 16-quart pot, add 2 T of olive oil, ¼ Tsp of turmeric and paprika, set on a medium flame
Add a large chopped onion
Add the rest of the vegetables after the onions are translucent
Wash and rinse the cilantro and parsley until the water is clear, and no dirt or bugs are visible.
Cook for 3 hours • Serves 10-20
Freeze the extra soup or give it away to someone you love.