A warm vegetable soup that is easy to cook in large quantities; perfect to feed a crowd.
Ingredients
2 onion (medium sized, chopped)
2 celery (sliced)
seasoning (salt and pepper to taste)
6 carrot (medium sized, peeled, sliced)
1 sweet potato (peeled and chopped)
4 parsnip (peeled and chopped)
4 cups spinach (optional, already washed and cut)
4 cups broth (vegetable broth)
2 cups milk (evaporated milk)
1 tablespoon tarragon (dried tarragon)
seasoning (salt and ground black pepper to taste)
Instructions
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.
Yield
12 servings
Preparation time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes
Notes
Handy dish for a potluck dinner. Serve with croutons or accompany with crusty bread for a filling and comforting light meal.
Source
easy, simmer
soups, vegetables, party
American food recipes
Food in U.S.A.
Food in U.S.A.