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Categories:
onions stalks celery garlic canola oil cauliflower potatoes carrots red pepper chicken broth milk thyme salt
Viewed: 53 - Published at: 10 months agoIngredients
- 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
Method
- Prepare vegetables.
- In large sauce pan, heat oil.
- Add onions,celery and garlic.
- Saute on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking.
- Add potatoes, carrots and broth to sauteed vegetables.Bring to a boil. and simmer 20 minutes uncovered.
- Add cauliflower and red pepper.
- Simmer another another 15- 20 minutes vegetables are tender.
- Puree with hand blender or potato masher to break up vegetables; leave the soup chunky.
- Add milk, thyme, salt and pepper to taste.
- At this point you can more or less milk depending on how thick you want to have your soup.
- Tip:
- I used Carnation no fat milk.
- Reheats and freezes well.
- You can replace the cauliflower with broccoli for a different version.
