Vegetable Soup for a Crowd

Serves about 12


6 medium carrots, sliced

2 medium onions, chopped

1 sweet potato, peeled and cubed

2 celery stalks, sliced

4 parsnips, peeled and chopped

3 1/2 cups vegetable broth

2 cups fat-free evaporated milk

1 tsp dried tarragon

Salt and pepper to taste


Place all vegetables into a large pot. Add the vegetable broth. Bring mixture to a quick boil, then reduce the heat and simmer for about 30 minutes or until the vegetables are tender. Remove from heat. Puree the soup in a blender until smooth and return to the pot. Add the evaporated milk, dried tarragon and heat. Season with salt and pepper and serve immediately with crusty bread.

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