Ingredients: 

1/4 cup vegetable oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

2 large carrots, peeled and cut into 1/4-inch slices

2 celery ribs, cut into 1/4-inch slices

3 cups vegetables, cut into 1/2-inch chunks

2 1/2 cups stock, vegetable, beef or chicken, plus more as needed

1 bay leaf

1 teaspoonfive-spice powder, optional

1/2 teaspoon ground cumin

Salt, to taste

Freshly ground black pepper, to taste

Steps to Make It: 

Step 1: Gather the ingredients.

Step 2: In a large stockpot or soup pan, heat the vegetable oil over medium heat.

Step 3: Add the onions and gently cook until they begin to soften, about 5 minutes.

Step 4: Add the garlic, carrots, and celery and cook for another 5 minutes, without burning the garlic.

Step 5: Add the chopped vegetables and stir.

Step 6:Add the stock, bay leaf,  and any spices you’re using.

Step 7: Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to maintain a simmer and cook, covered, until all the vegetables are soft and cooked through, 20 to 30 minutes.

Step 8: Carefully, blend the soup in the pot using an immersion blender or pour into a countertop blender or food processor and blend. Make it as creamy or chunky as you’d like. If needed, return the soup to the pot and cook for an additional 5 minutes to reduce slightly.

Depending on the vegetables you used you may need to add a splash of broth or water to thin it out. Season with salt and pepper to taste. Serve hot.

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