1. Prepare vegetables. 2. In large sauce pan, heat oil. 3. Add onions,celery and garlic. 4. Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking. 5. Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered. 6. Add cauliflower and red pepper. 7. Simmer another another 15- 20 minutes vegetables are tender. 8. Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky. 9. Add milk, thyme, salt and pepper to taste. 10. At this point you can more or less milk depending on how thick you want to have your soup. 11. Tip: 12. I used Carnation no fat milk. 13. Reheats and freezes well. 14. You can replace the cauliflower with broccoli for a different version. ---------------------------------------------------------------------------
Nutrition
Ingredients
