Cream of Vegetable Soup

Here is the original recipe I received, (which is really good), and then I'll add some variations at the end.

2 medium chopped carrots

2 medium chopped onions

1 small chopped green pepgper

3 chopped zucchini

3 stalks chopped celery

½ cup parsley

1 teaspoon of onion powder

1 Tablespoon vegetable seasoning or salt substitute

½ teaspoon pepper (or to taste)

2 Cups non-fat milk

Add water to vegetables and simmer until tender. Drain then puree in blender or food processor with milk and seasonings. Return to pan and heat to serving temperature. Add more milk to obtain desired thickness.

Serves 3-4

I like this recipe because of it's ease and quickness. I usually add whatever vegetables I have on hand--mushrooms especially add a great flavor. I don't actually drain the veggies before the blender step--I don't want to lose those nutrients, so I adjust the amount of milk I put in. We also add some cheese and sour cream to the individual servings. Any leftovers we have I try to sneak into other meals that use sauces to hide some veggies from my picky toddler... Enjoy!