Cream of Vegetable Soup

Makes about 7-8 cups.

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 hot chili pepper, seeded, minced
• 3 c chicken-style vegetarian broth
• 1 medium tomato, chopped
• 1 c chopped zucchini
• 1 c chopped carrots
• 1 c chopped cabbage or eggplant
• 2 stalks celery, chopped
• 1/2 tsp dry oregano
• 1/2 tsp coarse salt
• 1/4 tsp pepper
• 1 c heavy cream
• 1/4 c quick-cooking couscous (optional)

Directions:

1. In a 3 quart or larger, heavy pot over medium heat, warm the olive oil. Add onion, garlic and hot chili pepper. Sauté 3 minutes.
2. Pour in the broth. Add the tomato, zucchini, carrots, cabbage and celery.
3. Stir well and add the oregano, salt and pepper. Bring to a simmer. Reduce heat and simmer covered for 15 minutes.
4. Stir in the heavy cream and bring just back to barely simmering. Serve as is; or turning off burner, add couscous, stir, cover and allow to stand 10 minutes. Stir again and serve hot.