There are a couple of very good reasons to love this soup.

One. There's no need to use arrowroot, cornstarch, or other starches to thicken the soup. There are several ways to use vegetables and other ingredients to thicken soups and stews without using a starch. In this recipe I use puréed cauliflower.

Two. It has a lot of veggies. Use the veggies you love the most, use an array of them, fresh or frozen or both.

Three. It's quick and easy to pull together, especially if you have all the veggies on hand. You can use fresh or frozen veggies here, which also means you can cut down on prep time when needed. I always use frozen peas, and sometimes use other frozen veggies. I keep bags of frozen veggies for all kinds of recipes, including soups.

Also, try this soup with my classic biscuit recipe using almond flour, or my recipe using cashew and coconut flour. If you my Healthy Coconut Flour cookbook there's a simple drop biscuit using coconut flour on page 41. You can easily turn this recipe into a vegetable pot pie recipe using the biscuit dough, or just serve them on the side.