Wednesday, April 7, 2010

BROCCOLI, CARROT AND SWEET POTATO SOUP

As part of my weekly weekend routine, I make a big pot of soup for the week.  What I like about the following soup is the combination of carrot, sweet potato and broccoli.  You could make this soup without broccoli or instead of broccoli add cauliflower.  I used a hand blender to puree part of the soup.  

BROCCOLI, CARROT AND SWEET POTATO SOUP


INGREDIENTS:

2 large onions, chopped
2 stalks celery, chopped
1-2 tbsp olive or canola oil
3 carrots, chopped
1 medium potato, peeled and chopped
1 large sweet potato, peeled and chopped
1 red or orange pepper, chopped
4 cups of broccoli, chopped
7 cups chicken bouillon
½ cup red lentils
2 tbsp fresh dill or basil or 1 tsp dry
1 cup skim milk, soy milk or water
1 tsp butter or margarine
salt and pepper to taste

DIRECTIONS:

In a large soup pot, saut√© the onions and celery in the oil for 5 minutes until softened.  Add the carrots.  If the vegetables are sticking to the bottom of the pot, add a little bit of water.  Cook for 3 to 4 minutes longer.  Add the broccoli, potato, sweet potato, lentils, herbs and bouillon.  Bring to a boil and reduce to a simmer for about 30 minutes or until the vegetables are tender.

Using a hand blender or a blender, puree about half of the soup.  Add the milk and margarine.  Season to taste.  Makes about 10 servings.


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