Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Vegetable broth -seasoning
1 lb Carrots, diced 1/2 t Ground curry
1 bn Of broccoli flowerets 1/8 t Ground pepper
1/2 Head cauliflower flowerets 1 cn Skimmed evaporated milk
1 lb Potatoes, cut into bite -chopped parsley
-sized pieces -(optional)
1 Onion, diced -seasoned croutons
1 t Or more of your favorite -(optional)

Over low heat in a soup pot, cook half of the carrots, half of the
broccoli, potatoes, and onion in the broth for about an hour. Add
milk and stir thoroughly. Puree half of the mixture in a blender
until smooth, making sure you include a good amount of potatoes.
Return to the pot. Add the seasonings and remainder of the carrots
and broccoli and cook about 10 minutes longer. If you want it even
thicker, add more potatoes, which you can also blend separately and
add in. Serve hot, topped with parsley and seasoned croutons. If
desired, add additional uncooked broccoli and carrots to the bowl
just before serving or heating up.

Note: for my vegan daughter, I blended before adding the milk and put
hers aside. It was green soup!

Natalie.Frankel#mixcom.com

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

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