Mix & Match Soup

Prepare 3 cups total (use up to 3 kinds) from one color category:
- Red/Purple: chopped red bell pepper; shredded red cabbage; peeled and
  diced beets
- Orange: peeled and chopped butternut squash; chopped orange bell
   pepper; peeled and diced sweet potato; peeled and diced carrots
- Yellow: frozen corn kernels; chopped yellow squash; chopped yellow bell
   pepper; peeled and diced golden beets
- Green: broccoli florets; chopped asparagus; frozen edamame; peas,
   thawed if frozen; chopped zucchini; chopped leafy greens such as spinach,
   arugula, watercress, or kale
- White: cauliflower florets; peeled garlic cloves (up to 1 c.); chopped fennel
   bulb; peeled and diced potato (up to 2 c.)

Make the base: 
Heat 2 T. olive oil or butter in a medium saucepan over medium heat. Add 1 c. chopped onion or leeks and cook, stirring, until tender, 3-5 minutes. Season with 1/2 t. kosher salt and a few grinds of pepper. Add 1 c. chopped peeled potato, then add up to 3 of the following ingredients:
- 1 T. ginger, peeled and chopped
- 1 clove garlic, minced
- 1 whole bay leaf
- 3-4 sprigs thyme
- 1 sprig rosemary
- 1 pinch cayenne pepper
- 1 pinch grated nutmeg

Cook, stirring, until the potato is coated, 2-3 more minutes.

Cook the vegetables:
Add 3-1/2 c. low-sodium vegetable broth (or water) and bring to a simmer; add your prepared vegetables. Cook until all of the vegetables are tender, about 20 minutes (if using peas or leafy greens, add them during the last 5 minutes). Remove from the heat, discard any whole herbs, and let the soup cool at least 5 minutes. Carefully puree until smooth with an immersion blender or in 2-3 batches in a regular blender. (Do not fill the blender more than halfway.)

Finish the soup:
Reheat the soup, if necessary, adding more water if it's too thick. Season with salt and pepper. For a richer soup, stir in 1/4 c. to 1/2 c. heavy cream or coconut milk, or 1 T. butter.

Choose your toppings:
Ladle the soup into bowls and top with any of the following:
- Fresh herbs (cilantro, parsley, and/or chives), roughly chopped
- Olive oil
- Nuts (almonds, cashews, or walnuts), toasted and chopped
- Sour cream
- Pepitas or sesame seeds, toasted
- Fried onions or shallots
- Pecorino or Parmesan cheese, grated
- Croutons

Adapted from Food Network magazine, May 2015, p. 49.