Thanksgiving Dinner–Velvety Vegetable Soup

In the mood for soup?  Hon, trust me when I say everyone loves my Velvety Vegetable soup! It’s hearty, tasty and healthy, and the number one recipe people ask me to share. I serve it instead of salad on Thanksgiving. Since a lot of prep work is required, I make large batches a couple of times a year, then portion and freeze for future meals.  If you want to freeze, fill container about two thirds full (it expands when frozen) and defrost a day or two before serving.  When defrosted, re-blend the soup with a hand held blender if necessary.

VELVETY VEGETABLE SOUP

2 onions, sliced

2 stalks celery, cut up

2 Tablespoons margarine

4 cups chicken or vegetable stock

2 medium potatoes, sliced

2 carrots, sliced

1 zucchini, sliced

salt and pepper to taste

4 sprigs parsley or dried parsley

sugar to taste (optional)

Saute the onions and celery in melted margarine.  In a soup pot combine sauteed vegetables with remaining ingredients except sugar, if using.  Cook gently on low heat until vegetables are soft.  Either pour soup into a blender * (in two or three batches) and blend until smooth–OR–use a hand blender to blend veggies right in soup pot.  (I prefer using the hand blender because it’s not as messy.) Taste to correct seasonings.  This is when I sprinkle a little sugar in and mix.

*Blender tips:  Let soup cool a little first before pouring into blender and don’t fill blender the whole way.  When done blending, pour soup back into soup pot.

Yield: 4 to 6 servings

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