Thanksgiving Menu–Velvety Vegetable Soup

Liquid Gold

“Liquid Gold is what I call this hearty, healthy soup. I tripled the recipe in order to have enough for fifteen people plus leftovers. (You gotta have leftovers!) Since it’s packed with veggies, I forgo serving salad at Thanksgiving dinner. We have the soup course and then it’s straight to the main event.

Happy cooking, hon!



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.

Yield: 4 to 6 servings

*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.

Freezing Tip:  Freeze, defrost, and re-blended with hand blender. Heat and serve.



3 thoughts on “Thanksgiving Menu–Velvety Vegetable Soup

  1. Pingback: Ginger & Turmeric Carrot Soup – Bmore energy

  2. Pingback: Thanksgiving Menu–Autumn, Tomato, Bean and Vegetable Soups – Bmore energy

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