Winter Vegetable Soup

This soup is like a warm blanket on a chilly winter's day. It's creamy consistency is from the potatoes and other root vegetables, it has a mild flavor which can easily be pepped up with other spices.

**Beware - when pureeing this soup, only fill your blender 1/3 full with the hot soup (about 2 1/2 cups for me). Otherwise the steam will shoot the top off the blender and send it sailing across the counter. This is dangerous and if you want to experience it (I homeschooled so this would be considered part of physics) I suggest you wear long sleeves, rubber gloves and safety glasses. Also get a volunteer to clean up.

Ingredients

3 tablespoons extra-virgin olive oil
4 carrots
2 parsnips
2 celery stalks
4 medium potatoes
2 zucchini
1 small red pepper
2 cups cauliflower florets
2 tomatoes
1 medium head savoy cabbage
8 cups chicken stock (may need to add a little water to cover all veggies)
1/2 teaspoon thyme
2 tablespoons parsley
splash of Braggs Liquid Aminos
salt and pepper to taste

Chop all the ingredients into medium pieces.
In a large kettle (mine was 6 quarts), over medium-high, heat oil with vegetables (no cabbage) for about 5 minutes.
Stir in stock, add cabbage and spices. Simmer until all the ingredients are soft.
Let cool on stove for 20 mins.  Place in blender and puree.