Soup: Creamy Fall Vegetable Soup

Servings: 8 cups

Preparation time: 5 minutes

Cooking time: 20 minutes


Make this quick and easy creamy vegetable soup using leftovers from the last recipe released called Roasted Vegetable Hash.

  • 4 cups leftover vegetable hash, frozen or thawed
  • 4 cups water or chicken stock, preferably low sodium
  • 2 garlic cloves, chopped or ½ teaspoon garlic powder
  • 1 teaspoon dried parsley, thyme, cumin, or curry powder
  • 1 can (354 ml) evaporated milk
  • Salt and pepper to taste

Directions for Preparation

  1. Place the vegetable hash, water or stock and garlic into a large pot.
  2. Bring up to a low boil. Cook for 20 minutes.
  3. Turn off the heat. Let cool a little before adding the milk.
  4. Use a hand blender to puree the soup right in the pot or transfer to a standard blender.
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