2 ib Yukon gold, white, or russet potatoes, cut into 1/2-inch pieces
3 ears of corm, kernels removed and cobs reserved
1 cup chopped carrots
1 cup chopped celery
1 cup chopped broccoli and cauliflower stems (see tip below)
1/3 cup chopped onion
1/4 cup chopped sweet red pepper
2 tbsp snipped, fresh thyme
2 tsp ground cumin
1 clove garlic, minced
1/8 tsp white pepper
6 cups water (or low-sodium broth)
3 tbsp snipped, fresh dill
Salt to taste
In a Dutch oven, combine potatoes, corn kernels and cobs, and the next 9 ingredients (through white pepper)
Add the water, bring to boiling, reduce heat, simmer 30 minutes or until vegetables are tender.
Remove corn cobs. Transfer 1 cup of the vegetable mixture to a blender. Cover and blend until nearly smooth. (For a thicker soup, puree 2 cups)
Return pureed mixture to Dutch oven. Stir in dill. Scrape corn cobs with the back of a knife to release the milky juices; stir into soup. Season with salt.
Tip: If you don't have stems, you ccan add additional celery to the last 10 minutes of cooking. Or try chayote squash, kohlrabi, turnip, garden beets, or fennel.
Courtesy of: Forks Over Knives