| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegan |
Digest, Fatfree, Soup |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Vegetable broth |
| 1 |
lb |
Carrots, diced |
| 1 |
|
Of broccoli flowerets |
| 1/2 |
|
Head cauliflower flowerets |
| 1 |
lb |
Potatoes, cut into bite |
|
|
sized pieces |
| 1 |
|
Onion, diced |
| 1 |
t |
Or more of your favorite |
|
|
seasoning |
| 1/2 |
t |
Ground curry |
| 1/8 |
t |
Ground pepper |
| 1 |
|
Skimmed evaporated milk |
|
|
chopped parsley |
|
|
optional |
|
|
seasoned croutons |
|
|
optional |
INSTRUCTIONS
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!
Natalie.Frankel@mixcom.com From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV) File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”