Autumn Harvest Soup

4 tsps olive oil
2 medium onions chopped
4cloves garlic chopped
3 medium carrots peeled and chopped
2 ribs celery chopped
1 small zucchini chopped
1 medium potato, peeled and diced
1 medium sweet potato, peeled and diced
2 medium tomatoes
1.5 Tablespoons of chopped parsley
2 cups chicken stock or water
1 tsp dried thyme
1 tsp pepper
2 cups fat free original soy milk
additional 1.5 tablespoons of parsley as garnish

Add olive oil to a large pot and add onions and garlic. Cook until fragrant.

Add all other ingredients except soy milk and garnish (last 1.5 tablespoons of parsley) to the pot. Bring to a boil, reduce heat and cook for 25 minutes or until vegetables are tender.

Pour contents of pot into a blender and puree.

Return puree to the pot, add the soy milk and cook until heated through (Do NOT boil!). Garnish with parsley if desired

Makes approximately 8 servings (1 cup)



Number of Servings: 8

Recipe submitted by SparkPeople user CHANILYE.