Title: Light cream of veggie soup
 Categories: Digest, Soups
      Yield: 4 Servings
 
      4 c  Vegetable broth
      1 lb Carrots, diced
      1 bn Of broccoli flowerets
    1/2    Head cauliflower flowerets
      1 lb Potatoes, cut into bite
           -sized pieces
      1    Onion, diced
      1 ts Or more of your favorite
           -seasoning
    1/2 ts Ground curry
    1/8 ts Ground pepper
      1 cn Skimmed evaporated milk
           -chopped parsley
           -(optional)
           -seasoned croutons
           -(optional)
 
  Over low heat in a soup pot, cook half of the carrots, half of the
  broccoli, potatoes, and onion in the broth for about an hour. Add
  milk and stir thoroughly. Puree half of the mixture in a blender
  until smooth, making sure you include a good amount of potatoes.
  Return to the pot. Add the seasonings and remainder of the carrots
  and broccoli and cook about 10 minutes longer. If you want it even
  thicker, add more potatoes, which you can also blend separately and
  add in. Serve hot, topped with parsley and seasoned croutons.  If
  desired, add additional uncooked broccoli and carrots to the bowl
  just before serving or heating up.
  
  Note: for my vegan daughter, I blended before adding the milk and put
  hers aside.  It was green soup!
  
  Natalie.Frankel@mixcom.com
  
  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
  MMCONV)