Healthy just about fat free, fall soup 2 lbs carrots (peeled and sliced) about 8 carrots veggy or chicken broth to cover the carrots in the pot 1/2 cup chopped turnip, 1 cup red cabbage (chopped) 1 red onion 1 cup frozen corn (peaches and cream) 3 branches of red swiss chard (chopped), but you can use any leafy greens like spinach, kale, beet leaves etc, about 1 cup total. 1/2 tsp turmeric 1/2 tsp curry 1/2 cup to 1 cup almond milk (or skimmed cow milk) salt and Pepper to taste Put carrots in pot, put broth in just enough to cover carrots. Put to boil on high. As it warms up add in other veggies starting with turnips cut up small. After adding all veggies and it getting to boilinig point, turn down heat to medium until carrots are cooked (about 25-30 minutes). Remove from element and blend with hand blender or in a regular blender in batches. Put back on stove on medium low heat and add almond milk to the texture you like and add spices to flavor. Makes about 6-8 servings. and theyll be asking for more.
Posted on: Tue, 26 Nov 2013 00:33:23 +0000
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