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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 11 |
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The good news about Vicki Kamstra's slimmed-down soup is traveling fast. I belong to an RV club and have passed on this recipe to 30 other women, she says from Spokane, Washington. Ingredients:
2 cups chopped sweet onions |
1-1/2 cups chopped carrots |
1 cup chopped celery |
2 tablespoons canola oil |
4 cups cubed peeled potatoes |
1 large head cauliflower, broken into florets |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
2 teaspoons salt |
2 teaspoons white pepper |
1/2 cup half-and-half cream |
fresh basil |
Directions:
1. In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool.
2. Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil. Yield: 11 servings.
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