Veggie Soups in 15 Minutes Want flavorful, quick soup recipes that you can make using fresh, frozen, or leftover veggies? Our four-step technique takes you from stovetop to table in about 15 minutes.   If you like a creamier soup, just puree part of the batch and stir it back into the soup—you'll get velvety texture without the fat and calories of heavy cream. Watch the video
Ingredients	Fresh Vegetables Leftover Vegetables Frozen Vegetables
Equipment	8-qt Stockpot Cuisinart Quick Prep Handheld Blender
Step-by-Step	1. Cook onions Add 1 cup of diced onion and 1 Tbsp pure olive oil to stockpot on MEDIUM-LOW. Cook and stir about 10 min, until onion is translucent.   2. Add stock and vegetables Add 32 oz of stock and 10 oz to 1 lb of vegetables (see recipes for specifics). Season to taste. For a more robust flavor, add a Knorr Bouillon Cube.   3. Follow recipe heating instructions Cook until vegetables are tender.   4. Puree if desired Season to taste. Garnish and serve.

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