2 c. cooked vegetables, diced (broccoli, asparagus, carrots, or cauliflower)
1 1/2 c. chicken bouillon
1 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. black pepper

Place diced vegetables in blender. Add 1/2 cup bouillon. Blend on high speed until pureed. Add seasonings. Serve hot or cold, with or without buttermilk. Makes about 4 cups.