Cauliflower Carrot Soup or Broccoli |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is from Norene Gilletz's Healthy Helpings. I tinkered with it a bit. It is full of good flavours and good for you. This can be served as a lunch with some crackers or in a small soup bowl for the first course at a dinner party. I made ths with broccoli intead of cauliflower; came out excellent. Ingredients:
2 onions |
2 stalks celery |
3 garlic cloves, crushed |
2 teaspoons canola oil |
1 cauliflower, cut-up |
3 potatoes, cut-up |
4 large carrots, cut-up |
1 roasted red pepper, cut-up |
8 cups chicken broth |
1 1/2 cups skim milk |
1/2 teaspoon thyme |
salt and pepper |
Directions:
1. Prepare vegetables.
2. In large sauce pan, heat oil.
3. Add onions,celery and garlic.
4. Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking.
5. Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered.
6. Add cauliflower and red pepper.
7. Simmer another another 15- 20 minutes vegetables are tender.
8. Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky.
9. Add milk, thyme, salt and pepper to taste.
10. At this point you can more or less milk depending on how thick you want to have your soup.
11. Tip:.
12. I used Carnation no fat milk.
13. Reheats and freezes well.
14. You can replace the cauliflower with broccoli for a different version.
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