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veggie-cream-soup recipe

Date:    Sat, 30 Apr 94 08:19:58 CDT
 From:    Natalie Frankel (Natalie.Frankel@mixcom.mixcom.com)
 4 cups vegetable broth
 1 lb. carrots, diced
 1 bunch of broccoli, stems peeled and diced and the head cut into flowerets
 1/2 head cauliflower, cut into small flowerets, including stem if you like
 1 lb. potatoes, cut into bite sized pieces
 1 onion, diced
 1 tsp or more of your favorite seasoning (I use McCormick Parsley Patch
   Salt Free and a garlic pepper that I mix up myself)
 1/2 tsp. ground curry
 1/8 tsp. ground pepper
 1 can skimmed evaporated milk
 chopped parsley (optional)
 seasoned croutons (optional) - I make my own from any leftover bread
 Over low heat in a soup pot, cook half of the carrots, half of the broccoli,
 potatoes, and onion in the broth for about an hour.  Add milk and stir
 thoroughly.  Puree half of the mixture in a blender until smooth, making
 sure you include a good amount of potatoes.  Return to the pot.  Add the
 seasonings and remainder of the carrots and broccoli and cook about 10
 minutes longer.  If you want it even thicker, add more potatoes, which you
 can also blend separately and add in.  Serve hot, topped with parsley and
 seasoned croutons.  If desired, add additional uncooked broccoli and carrots
 to the bowl just before serving or heating up.  
 Note: for my vegan daughter, I blended before adding the milk and put hers
 aside.  It was green soup!
 kwlacto lacto