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Posted: Jun. 5 2007, 23:39 ET

4 servings

900 g of chicken broth (low sodium) or beef broth with water of total 900 g
Total amount of veggies 460g, I use approximately:
200 g zucchini
100 g Brussels sprouts
160 g yellow pepper, tomato, cauliflower (sometimes i may use cabbage and more tomatoes or mushrooms or use any other you like)

Cut all vegetables into small pieces (~1 cm)

Bring broth to boil, put all vegetables into a soup pot, bring to boil again, reduce heat and simmer gently for 35-40 min.
Take the cooked vegetables out and  place in a blender, whiz up until they are smooth but not watery. I use a stick blender that you can just put inside the pot.
Bring to boil again. Add you fave spice, I like to add a fresh chopped dill to it. Like it with FF sour cream sometimes.

Yield: 1/2 veggies.

P.S. i cook something similar with lentils but i will post it later, too tired of typing lol :compute:

Posted: Jan. 29 2010, 02:29 ET

Hi Niki

I have a similar recipe which I thought I'd post. I love this because if I don't feel like "eating" vegetables
I can "drink" them. I also like it cold with some "hot sauce" and put a tsp. of sour cream in when it's hot.

48 ounces of vegetables (celery, onion, broccoli, zucchini, lettuce, mushrooms, red/yellow peppers, leeks)
12 ounces water (with 6 chicken bouillion cubes)
6 ounces low sodium chicken broth & 6 cups of filtered water (I find this combo gives the soup more body)
1 tablespoon vegeta

Cut up all the veggies into smaller pieces and place into boiling water
Reduce heat to medium for about an hour
Reduce to simmer for approximately 2 hours

Let soup cool and put in blender to puree
After puree put all of the soup back into a pot to thoroughly mix it

This recipe yields:

12 cups of soup
1 cup = 4 ounces of veggies

Remember, you can have it cold as a "juice" and that it will always be a
little different depending on the proportions of the veggies you're
putting in. It lasts me for about 2 weeks in the fridge and is
great to have on hand if you're in a rush.