Vegetable Soup

This blended soup is loaded with vegetables, so it's delicious as well as good for you.

prep time

15 min.

cook time

40 min.


4 servings


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.


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


Hand Blender

Large Heavy Pot With Lid

Measuring Spoons

Measuring Cups