This is like an “everything but the kitchen sink” kind of soup. Just use any veggies that you have on hand! You can use frozen vegetables too.
8 cups chicken stock
2 cups broccoli
2 sweet potatoes, peeled and chopped
2 stalks celery, chopped
1 onion, chopped
4 carrots, chopped
1 clove garlic, chopped
1 cup heavy cream
cracked red pepper
cracked black pepper
salt and pepper to taste
Place the chicken stock and vegetables into a large stock pot.
Heat over medium high heat until it comes to a boil.
Turn heat down and simmer vegetables until they are fork tender. About 20 minutes.
Carefully transfer the mixture into a blender. Blend until smooth. I had to do this in batches and pour the blended mixture into a large bowl until everything was blended. Transfer the pureed vegetables back into the stock pot.
Add the heavy cream to the pureed vegetables, stir to combine and let heat through before serving.
Drizzle the top of each bowl with olive oil, cracked red and black pepper and chopped chives.