3 C's Soup #3 (Carrot, Cauliflower & Celery) W/Cheese

Total Time
Prep 15 mins
Cook 30 mins

This is a chunked full vegetable soup with lots of vitamins. Made for my special kids who had usually never tasted a fresh vegetable before. There are no onions, garlic or peppers in any of the soups.

Ingredients Nutrition


  1. In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
  2. Cook 20 to 25 minutes on low heat, covered.
  3. Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
  4. Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
  5. Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.
Most Helpful

Based on Parsley's review, I added some spices to combat the blandness -- a chicken boullion cube, some garlic, s&p -- but it still was pretty bland. I halved the recipe easily and cut the margarine (I used butter) to just 1 Tbsp. I like soups that are full of veggies, but DH & I both just felt this was "ok."

newspapergal July 03, 2007

This was good. I used the optional peas. I would have liked it to be a little thicker, so I pureed about 1/3 of it and put 1 cup of the cheese right in the soup to melt and that helped. I know it's meant to be a more bland soup, but I thought it needed some type of bouillion, so I added a veggie bouillon cube (also some chopped onions...just preference). My kids did like it. I'll make this again w/ my few monir changes. Thanx for posting!

*Parsley* June 07, 2006