5 c. Health Valley, no salt, chicken broth
1 med. carrot, peeled & diced
1 sm. rutabaga, peeled & cut into thin strips
1 sm. turnip, peeled & diced
1 sm. yellow squash, thinly sliced
1 sm. onion, thinly sliced
1/2 c. broccoli florets
1/2 c. cauliflower florets
1/2 c. finely shredded cabbage
4 brussels sprouts, quartered
2 cloves garlic, mashed
1/4 tsp. dried basil
1/4 tsp. dried dill
1 tsp. grated sapsago cheese (opt., may use grated Parmesan)

Combine stock, carrot and rutabaga in large saucepan; bring to a boil and simmer, uncovered, for 10 minutes. Add remaining vegetables and garlic; simmer another 20 minutes. Add herbs and cheese and simmer until flavors are blended. Transfer 1 cup of the soup to a blender and puree. Return to saucepan and stir to blend.

Makes 8 servings. Freezes well.