lorento wrote:
> 4 cup Defatted chicken broth
> 1 cup Chopped onion
> 3 cup Chopped celery, including leaves
> 2 sm potatoes, peeled & cubed
> 1/2 tsp Salt
> 1 dsh Cayenne pepper
> 1 cup Low-fat milk
>
> Method :
> 1. In large saucepan, combine all ingredients except milk. Cook until
> vegetables are very tender, about 10 minutes. Cool slightly.
> 2. Transfer to blender and blend until smooth. Stir in milk.
> 3. At this point, may be stored in refrigerator up to 1-week.
> 4. Heat before serving.
>
> --
> http://www.cookdojo.com


I have a great pumpkin soup with no fat added to it

1 large pumpkin
3 medium potatoes
2medium onions
1 handful of parsley
2 medium carrots
2 dessertspoons crushed garlic
1breakfast cup of orange juice
1-2 tsps cinnamon
salt and black pepper to taste or you can use chicken stock powder in
place of salt
and enough water to just cover veges.
Method: peel pumpkin and onions, I leave the skin on the potatoes and
carrots
chop everything in to chunks roughly about the same size, place all in
large pot with juice, garlic, cinnamon, pepper and salt or chicken
stock, then cover everything with water maybe about 1inch above the
veges.Bring to boil and simmer untill all veges are cooked especially
the carrots they take a bit longer, then place through a blender and
puree till smooth. Serve with a small spoon of greek yogurt and chopped
parsley.
Will keep for about 4 days in the fridge, you can add some lean ham or
cooked chicken to the soup of you want to add a bit of protein

Tessa