Recipe - Light Cream Of Veggie Soup

4 cup Vegetable broth
1 pound Carrots, minced
1 bn Of broccoli flowerets
One half Head cauliflower flowerets
1 pound Potatoes, cut into bite
sized pieces
1 Onion, minced
1 teaspoon Or more of your favorite
seasoning
One half teaspoon Ground curry
1/8 teaspoon Ground pepper
1 cn Skimmed evaporated milk
chopped parsley
(optional)
seasoned croutons
(optional)

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 AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip