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