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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey Ingredients:
2 small onions |
2 cups water |
1/2 pound carrots, cut into 1-inch pieces |
1/8 teaspoon celery salt |
1/8 teaspoon pepper |
2 cups diced zucchini (3 to 4 medium) |
1-1/2 teaspoons olive oil |
1-1/2 teaspoons butter |
1/2 cup chopped seeded tomatoes |
2/3 cup evaporated milk |
2 tablespoons minced fresh parsley |
Directions:
1. Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan.
2. In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through. Yield: 2-4 servings.
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