I work in Switzerland, and the cafeteria at work serves a dull green, pureed soup of leftover vegetables every day. It's a pass-able, workhorse soup. But a few tricks can turn a dull soup into a delicious soup: enough starchy vegetables (e.g., potato, celeriac, squash) to make it thick, not watery, and browning the vegetables before adding the stock. <br /> <br />The variations are endless. The Swiss greenmarkets have chopped up mixed vegetables (it looks like mostly leeks, squash, spinach) for soup making at home. <br /> <br />This is also a vegan recipe that is easy to turn into a vegetarian (and even more delicious) recipe by adding dairy products at the end (cream, milk and/or parmesan cheese). Or you could go all out and cook some bacon initially, brown the vegetables in the bacon fat and garnish with crumbled bacon at the end.

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