Pour 1 cup good olive oil in a tall stock pot.
Add chopped onions, scallions, yukon and sweet potatoes, celery, parsnips, and butternut squash to oil in pot.
Let vegetables cook and release juices for about 20 minutes (low heat).
Then add carrots, and beans, and toss and let cook for 10 minutes.
Add sweet corn and cream of corn.
Add tomato puree or tomato soup water.
Add 6 cups of cold water or enough water so that all ingredients are under the water in the pot (very important), stir to blend.
Place on medium/low flame on stove top until mixture reaches a slow simmer. Add spices. Stir to blend.
Let soup simmer and cook slowly. This allows vegetables to cook and break down and helps to thicken soup stock
After a few hours, you will see that the vegetables and all the flavors blend into one delicious healing broth. The soup is done when there is a dark skim coat top layer in the pot. Don’t be afraid to taste your soup as it cooks and simmers.
Eat immediately or refrigerate. It just keeps getting better if left to bloom for days in the fridge.
Sprinkle freshly grated Parmigiano and your soup is gourmet!
Serve with crusty garlic bread or not…..it is very filling!
I love this soup because it makes up a large batch.