Vegetable Soup

Start by cutting different vegetables in small pieces. Quantities vary, use plenty, especially plenty of squash/pumpkin and carrots since you will blend part of it with heavy whipping cream to make soup creamier.

Use large pan/pot. Add 3- 4 cups of water (or more if needed). When you're almost done cutting the vegetables, boil the water in pan, add 2 cubes of chicken flavor bouillon.

Add vegetables to boiling water. Start with garlic, ginger, onion. Potatoes and Zucchini last. Cover (not fully, lid slightly to side). Mix once in a while.

Chicken meat is optional. If adding chicken breast, cut in big pieces and add to pan after vegetables. If using legs or thighs, add to boiling water, before vegetables.

Once cooked, turn off. Add to blender lots of squash/pumpkin, carrots and part of other vegetables. Add broth from pan (up to 1/4 to level of vegetables). Add heavy whipping cream, about half cup or more. Blend. Consistency should be thick, creamy. Pour all to pan and mix. Optional to add sliced green onions at this point.