2 c. cooked diced vegetables (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 at high speed until pureed. Add remaining bouillon and seasonings. Blend for a few seconds. Serve hot or cold. Makes about 4 cups.