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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Smooth blended vegetable soup that I created with party leftovers: carrots, tomatoes, zucchini, cheese, etc. Ingredients:
2 cups baby carrots |
1 1/2 cups tomatoes (cut up) |
1/4 cup zucchini |
1/4 cup onion |
1 (14 1/2 ounce) can pumpkin |
1 cup beef stock |
1 chicken bouillon cube |
1 cup water |
pepper |
1 tablespoon fresh basil |
1 tablespoon fresh cilantro |
1/2 cup cheese (optional) |
Directions:
1. Add all ingredients except pumpkin and cheese into saucepan, stirring occasionally until carrots are tender.
2. Add pumpkin and blend with hand-held immersion blender. Do not put in a regular closed blender to prevent burns!
3. Add water if needed.
4. Blend until smooth and return to heat, add cheese and stir often for 10 minutes or until hot.
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