Out of the Cupboard Soup
Saute in 1 or 2 Tablespoons of Extra Virgin Olive Oil
1 large onion, diced
4 cloves garlic, diced
4 cups of water
5-6 Yukon gold potatoes, cubed
1 large carrot, diced
2 celery stalks, diced
1 broccoli stalk, peeled and diced
Cover and cook until the vegetables are soft (approximately 20 minutes). Season with 1 1/2 teaspoons of basil, 1/2 teaspoon thyme, 1/16 teaspoon mace, 1 1 /4 teaspoons sea salt and pepper to taste. Then puree about half of the soup and serve. I used an immersion blender, but you could let it cool a bit and ladle half of it into a blender instead.
Of course, the broccoli stalk would be completely optional. I happened to have 1 stalk of broccoli that was starting to brown sitting in the fridge, normally I would have thrown the florets in too, or left the whole thing out altogether.