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

READY IN: 45mins
Recipe by Montana Heart Song

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.

Top Review by newspapergal

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."

Ingredients Nutrition

Directions

  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.

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