Vegetable Soup
This blended soup is loaded with vegetables, so it's delicious as well as good for you.
instructions
step 1
In a Dutch oven or soup kettle over medium-low heat, saute carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
step 2
Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through.
ingredients
3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 garlic clove, minced
1/2 teaspoon sugar
2 teaspoons canola oil
4 cups reduced-sodium chicken broth
Dash ground nutmeg
Pepper to taste
tools
Hand Blender
Large Heavy Pot With Lid
Measuring Spoons
Measuring Cups