— Radek Látal

Easy peasy. Throw 'em in a pan. Maybe I've sauteed, I've dry sauteed some onion, those vegetables. I'll add some stock. And, um, I like to add oatmeal as a thickener so that it, it doesn't come out like a bowl of oatmeal, but it comes out as a thick soup. And then I'll take about a cup of that and I'll puree it so that it looks like a creamy soup and only I know that it doesn't have cream in it and lots of other stuff. Um, you know, find a, um, a spice profile that you like. If you enjoy Indian cooking, put some Indian spices together. If you enjoy Italian cooking, create a, uh, a spice box for that. If you like Mexican cooking, there's a spice box for that French cooking and so forth and so on, so that you have kind of like a quick go-to for whatever spices that you want to use. And then I always like to add, um, if I'm just having plain vegetables to serve them over some brown rice or some quinoa and then maybe sprinkle some of this on it, or nutritional yeast, uh, staying away of PS from, uh, oil and other things like that. So I say become best friends with the frozen food department of your store where the vegetables are only though.