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)