Try this basic recipe with various vegetables and spices/herbs. Some suggestions follow:

1 small onion, coarsely chopped
4 garlic cloves, finely sliced
1 T. salad oil
3 c. water
2 c. milk
4 vegetable bouillon cubes (= 8 t. granules)
¾ lb thin-skinned potatoes, cut into 1-inch cubes
1-½ lbs vegetable*, cut into chunks
herbs*
½ lb FRESH tofu, the softest firmness you can find; cut into 1-inch chunks
1 c. plain yogurt
freshly ground pepper
optional: anise

In a 4- to 5-qt pan on medium heat, stir onion and garlic in oil often until lightly browned, about 10 minutes.

Add water, milk, bouillon, and potatoes. Bring to a boil on high heat; cover and simmer until potatoes are almost tender when pierced. About 10 minutes.

Prepare the vegetable of your choice. Chunk sizes will be determined by the veg chosen. Vegetables such as broccoli or carrots that need longer cooking time should be about ¼ to ½ inch chunks. Softer vegetables such as zucchini can be in about 1-inch chunks. Add tofu and herbs chosen to enhance the vegetable. Simmer until vegetables are tender when pierced; about 15 minutes or longer.

Scoop this mixture into a blender cup, filling the blender cup no more than ¾ full (warm ingredients can be explosive in the blender!). Blend until a puree. Pour into a soup tureen, and continue blending the rest of the soup until all is pureed.

Swirl a couple spoonfuls of yogurt in the center of each bowl of soup. Sprinkle a few anise seeds on top, and offer the pepper grinder around.

*Some suggestions for vegetables and herbs:

- Broccoli with ¼ t. thyme and ¼ t. tarragon.
- Carrots with … maybe ¼ t. cumin and ½ t. coriander, ground.
- Zucchini …
- mushrooms …
- cauliflower …
- sweet potato …
- spinach …