Zucchini, Broccoli or Carrot Soup
From: Louise C., Montreal, Quebec, Canada
Servings: 4
  • 2 cups [500 mL] zucchini, broccoli or carrot pieces
  • 2 cups [500 mL] chopped onion
  • 2 cups [500 mL] potato dices
  • Water
  • 2 tablespoons [30 mL] dry chicken broth concentrate
  • 2 tablespoons [30 g] butter
  • Salt and pepper, to taste
  • Freshly chopped parsley, to taste
  • Milk
  • Mix together zucchini, broccoli or carrot pieces, chopped onion and potato dices into a large casserole; cover vegetables with water.
  • Salt, bring to a boil and leave vegetables to simmer until soft.
  • Puree vegetables, pouring in cooking water as needed, into a blender; pour mixture back into casserole.
  • Stir in chicken broth concentrate, butter, salt, pepper and freshly chopped parsley.
  • Reheat; thin hot soup with milk to taste, reheat slowly, and serve.