One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

For chunky vegetable soup: Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery.

Stir around a bit, add the salt and cover.

Let sweat for about 10 minutes.

Add the tomato puree and corn, stir, let cook for a few minutes.

Then add the broth, turn heat up to maximum and bring to a boil.

Add the beans.

Season with dried herbs.

For the Cream of Vegetables: Transfer half of the chunky soup into another soup pot.

Whiz everything up with a hand-held blender, or in a blender.

Then use a sieve, and "filter" the soup.

Bring back to a boil, add cream, turmeric, curry powder, cayenne pepper and stir well.