3 C's Soup #3 (Carrot, Cauliflower & Celery) W/Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a chunked full vegetable soup with lots of vitamins. Made for my special kids who had usually never tasted a fresh vegetable before. There are no onions, garlic or peppers in any of the soups. Ingredients:
1 large head cauliflower, cut in flowerettes, then cut vertically, thin slices |
10 stalks celery, thinly sliced with leaves |
6 large carrots, grated |
2 quarts water |
1/2 cup margarine |
1 teaspoon salt or 1 teaspoon salt substitute |
1 (12 ounce) can evaporated milk |
2 cups milk |
2 cups frozen peas (optional) |
2 cups cheddar cheese |
Directions:
1. In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
2. Cook 20 to 25 minutes on low heat, covered.
3. Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
4. Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
5. Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.
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