What's left in the pantry soup

Mike and I went for a hike today down in Salt Lake (still too much snow up here for hiking). We hit Liberty Heights Fresh on the way home and I picked up this cute little head of yellow cauliflower. I wish I'd thought to take a picture of it. I didn't feel like going to to store today so I started rummaging around to see what odds and ends were in the kitchen. I found onions, 4 red potatoes, 3 carrots, and some broccoli that I'd already cut up along with 3 cups of no-chicken stock. Sounds like soup to me. We had this soup for dinner along with some rolls that I made last week, that were in the freezer, and we had the last of this weeks salad. Here is a pic of the soup:



I don't really have a recipe, but I'll tell you what I did. It is so easy.

I cooked some diced onions in olive oil till they started to brown and then added a couple cloves of minced garlic. After the garlic cooked for about a minute I added the stock.

I then threw in 4 peeled and diced red potatoes, 3 chopped carrots, about 3/4 tsp dried thyme, about 1/4 tsp dried basil, about 1/4 tsp dried tarragon, and some salt and pepper.

I cooked that till tender and then threw in about a cup and a half of broccoli florets and a small head of cauliflower (chopped up of course) and added some more water. I cooked that for about 10-15 min till tender.

Then I used my immersion blender to blend it up well. I added 2 Tbsp nutritional yeast (probably would have added more if I'd had more), salt and pepper to taste.

Then, it seemed like it was missing something so I threw in about 2 Tbsp earth balance on a whim, along with a dash of shoyu.