Vegetable Soup

1 tbsp olive oil
1 tbsp butter
2 cloves garlic or to taste, minced
2 tbsp gingerroot or to taste, minced or chopped finely
1 cup cut-up carrots
2 zucchini, sliced
3 cups mushrooms, white or a variety
1 bunch leeks, tops removed, sliced
1 can tomato soup + 1 can water (optional)
3 - 4 cups chicken or vegetable broth
salt & pepper
other seasonings as desired, such as oregano

Heat olive oil and butter in large pot. Add garlic and gingerroot until fragrant. Add vegetables. Stir until tender. Add soup and/or broth. Season. Simmer until all vegetables tender and taste is as desired. (Approx. 1 hour)

NOTE: The great thing about this recipe is you can use it as a base and add whatever you have on hand. I've added cans of cut-up green beans, black beans, lentils, kale, onion, and feta. You can even add a splash of white wine if you're forgoing the tomato soup for flavouring. This is a very healthy soup and you can pack it with vegetables.