Vegetable Soup recipe


  • 1 medium potato, cubed
  • 1 cup cut fresh (or frozen) green beans
  • 3/4 cup fresh (or frozen) green peas
  • 2 small carrots, sliced
  • 2 cups fresh spinach
  • 1/4 small cauliflower, separated into florets
  • 2 cups milk
  • 1/4 cup whipping cream
  • 2 tablespoons all-purpose flour
  • 2 cups water
  • 2 tablespoons snipped dill weed or parsley
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper

Cooking Instructions

Heat the water Add the potato, green beans, peas, cauliflower and carrots to the water and heat until boiling in a 3-quart saucepan.

Reduce the heat. Cover and simmer for about 10-15 minutes (until the vegetables are almost tender).

Add the spinach; cook uncovered for about 1 minute.

Mix 1/4 cup of the milk and the flour; stir gradually into the vegetable mixture. Boil, stirring, for 1 minute.

Stir in the remaining milk, whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.

25 Feb 2011     1123 views     NON-Vegetarian       Soups > Vegetable

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