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Ingredients
2 Cups broccoli florets
2 Medium carrots, peeled & sliced
1 Medium baking potato, peeled & sliced
2 Garlic cloves, sliced
4 Cups vegetable stock
1/2 Teaspoon dried thyme
Pinch nutmeg
1 Cup 2% milk
Salt & freshly cracked black pepper to taste
Instructions
Place first 7 ingredients into a pot. Bring to a simmer and cook until vegetables are very tender, about 20 minutes. Puree soup in a blender or food processor, and then return to the pot. Add milk, salt and pepper. Heat through, and serve.