Sunday, September 12, 2010

Creamy Veggie Soup

You make this soup when you have leftovers from a party veggie platter! Make it vegan by using vegetable stock.

4 servings

1/4 cup chopped celery
1 cup baby carrots
1/2 cup chopped zucchini (peeled)
1/2 cup red pepper slices
1 potato peeled and diced
1/2 cup canned chickpeas (garbanzo), rinsed
1/2 tsp ground cumin
salt & pepper
2 cups chicken stock

Add all ingredients to a pot and simmer until veggies are tender. Put in a blender and puree until smooth. Serve hot.

Tips: Great soup for kids because they can't see all the veggies that are in there.

- creamy vegetable soup -

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