A lower fat version of a cream-based soups

10 minutes preparation + 15 minutes cooking
15 serves of vegies in this recipe.

250g pumpkin, peeled and cut into small chunks
Half head of cauliflower, cut into florets
1 zucchini, chopped
1 large onion, diced
2 large potatoes, peeled and diced
6 cups chicken stock
½ cup low-fat evaporated milk

Combine pumpkin, cauliflower, zucchini, onion, potato and stock in a large pot. Cover and cook over gentle heat for 15 minutes or until vegetables are tender. Remove from heat and puree in a blender until smooth. Stir through milk.

Serves 6.

Hint

If you do not have a blender, push soup through a sieve.

Variation

This soup can be made using 1 ½ kg of any chopped vegetables. Try sweet corn and sweet potato and 5 minutes before the end of cooking throw in a few outside lettuce leaves and a handful of parsley or mint, then puree.

Serving suggestion

Serve with crusty bread.

Creamy Vegie Soup is featured top left of photograph.

Recipe © State of Western Australia, 2012.