This nourishing soup is ideal for a cool, wet fall day. It's creamy warmth with a hint of jalapeno will take will the chill off in no time. It's also easy to make and not too spicy for little ones. : )
Ingredients
6 medium potatoes, peeled and diced
2 carrots, peeled and diced
1 large garlic clove
1 medium jalapeno, seeded
3 cups vegetable broth
5 cups water
1 t salt
1/4 t pepper
1 T dried minced onion
1 T dried parsley
dash nutmeg
Directions
Place all in a large soup pot. Bring to a boil. Cover and reduce heat to simmer for 20 minutes. Remove from heat and puree using a hand-held or standard blender. Return to stove until ready to serve.
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