To start, rough cut all your vegetables - they don't have to be pretty because you will be pureeing them all. (I wash the carrots, zucchini and potatoes with vegetable wash but do not peel anything.) Use the following amounts for a vegetables will produce roughly 10 cups of soup;
- 1 small onion
- 2-3 cloves garlic
- 3 medium-sized carrots with skin
- 2 medium-sized zucchini
- 1.5 cups of fresh spinach
- 5-6 medium-to-large baby potatoes with skin
In a larger, deep-sided pot heat about 1-2 tablespoons of olive oil and saute all the vegetables for about 5 minutes - stirring intermittently. Then add 1 quart of broth - I tend to use vegetable but chicken is also good. You want the liquid to just cover the vegetables so you might have to add another cup or so of water. Cook over medium to low heat until the carrots and potatoes are soft - about 20 minutes.
Turn off the burner and remove the pot from the stove (or to a cool burner). The fastest and least messy way to puree the soup it to use animmersion hand blender. However, if you only have a traditional blender you will have to puree in batches. I suggest using a slotted spoon to scoop out vegetables and using only a bit of your broth - this will minimize the danger of the lid of your blender "popping" off with the pressure from the heat. You might even consider letting the soup cool a bit before pureeing in a traditional blender.
When you have pureed the soup, salt and pepper to taste. If you want the consistency to be a bit thinner simply add more broth or water.