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Rachael Ray's 30-Minute Healthy Recipes

Cream Style Autumn Vegetable Soup


*6 medium carrots, sliced
*2 medium onions, chopped
*1 sweet potato, peeled and cubed
*2 celery stalks, sliced
*4 parsnips, peeled and chopped
*3 1/2 C of vegetable broth
*2 C of evaporated milk
*1 tsp dried tarragon
*Salt and pepper to taste


1. Put all the vegetables into a large soup kettle and pour in the broth.
2. Bring to a brisk boil, reduce the heat and simmer 30 minutes or until veggies are tender.
3. Place the soup in batches into the blender and puree then return to the kettle.
4. Sir in the milk, tarragon, salt and pepper, cover and let stand for 3 to 5 minutes.
5. Serve in big bowls with chunks of crusty bread.


Instead of a chunky vegetable soup, treat your family to this cream style version. Kids especially will gobble it up because they can't really identify any of their less-than-favorite veggies; it just tastes good! Very tricky, but, hey, anything that works to get my kids to eat their vegetables is alright by me! Agree?

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