Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (10-oz) chicken broth |
| ½ cup | Any combination roasted vegetables; (up to 1) |
(an easy way to sneak vegetables into veggiphobics) In a blender, puree roasted vegetables with ½ cup water. (Roast cleaned and thickly sliced vegetables in a 350 degree oven for 45 min. to 1 hour.) Add puree to simmering broth for a creamy soup. Serves 2.
Excerpted from my book, The 2-Ingredient Cookbook.
Posted to KitMailbox Digest by Adeline Rosemire <adeliner@...> on Dec 29, 1997