1. In a large pot bring the water to a boil. Add all the vegetables except garlic along with TSS blend
and bring to a boil. Reduce heat, simmer for 1/2 hour or until all the vegetables are tender.
2. Remove from heat & cool for 5 min. Puree soup in a blender or food processor until smooth.Return pureed soup to the pot & add milk/ Half & Half and bring to a boil. Reduce heat and cook for 5 min.
3. Heat oil/butter in a small frying pan and sauté the chopped garlic. When garlic turns light brown, add it to the soup along with the oil/butter. Garnish with cilantro and serve hot alone or with toast, bread or Naan (Indian flat bread).
variation: You can add sliced mushrooms,roasted red peppers, shaved truffles etc to give a little special touch. Also by adding cooked chicken, crab meat or spicy sausages this soup can be a delicious non vegetarian dish. I like  to serve it with a dollop of sour cream and a little bit salmon caviar on the top...and a  lit scented candle light...ummm!

*can be omitted

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