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Vegetable Soup, Light (P, KLP, TNT)
Source: Shelley Shubb
Serves: 10-12 very generous servings

1 bag (800g, about 2 lb.) frozen baby carrots
1 bag (800g, about 2 lb.) frozen broccoli
1 bag (800g, about 2 lb.) frozen cauliflower
2 sweet potatoes, peeled and cut to chunks
2-3 tbsp. pareve chicken soup powder
Water to cover

Put all vegetables in water, add powder, cook until tender.

Using the one hand blender (if you do not have it you will need to transfer to the food processor or blender in a few times as the amount is too large for one time) puree all. Mix, cook for a few moments more, and serve.

Poster's Notes:
1. Of course, you can do the same thing with unfrozen vegetables - but all the fun is in the quickness and efficiency from the supermarket to the table so to say.
2. Because of the chicken soup there is no need in our opinion for any other seasonings, but you can add more salt, pepper, paprika...

This recipe comes highly recommended by me. Not only is it very easy to do, it is also tasty and filling, and tastes like a cream soup--well what more can you want?

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A