Another fan favorite this time of year is my
Warm up your soul on these frigid 11 degree days with this healthy, scrumptious soup.
I like to make big batches and freeze so I can pull out of the freezer at any time.
2 T olive oil
1 medium-sized onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium parsnips, peeled and cut into coins
1 head celery diced
1/2 dried oregano
1/2 tsp black pepper
2 can (28 oz each) diced tomatoes, drained
4 cups Watkins chicken broth (or veggie broth)
2/3 C skim evaporated milk
parsley for decor
Heat oil in large pot over medium heat. Add onion and cook 6 minutes. Stir carrots, parsnips, celery, oregano and pepper. Cook an additional 3 minutes.
Add drained tomatoes and 2 cups broth. Increase heat to medium-high and partially cover pot.
Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until vegetables are cooked.
Ladle half of mixture into a blender; carefully puree. While blending, add 1 C of the remaining broth. OR use hand held belnder to puree right in the pot…less mess.
Until next time…
look good, feel good, do good