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Quick Choose-a-Vegetable Soup

Yield: Serves 4. Each serving: 1-1/2 cups.



1 Tbsp oil
1 medium onion, chopped
3 cups vegetable or chicken broth
20 oz chopped frozen vegetables (California blend or a blend of broccoli, spinach, carrots and cauliflower)
1 small potato, peeled and chopped
1 cup skim milk
1/2 tsp dried herbs (tarragon, thyme, basil, savory, mace or nutmeg)
black pepper to taste

Heat the oil in a Dutch oven or large saucepan over moderate heat and sauté the onion for 2 minutes. Add the broth, frozen vegetables and chopped potato. Bring to a boil, reduce heat and simmer until the vegetables are very tender. Puree all or part of the mixture in a blender (to get a smooth or chunky consistency), and stir in the skim milk, herbs and pepper. Serve hot.