Carrot Zucchini Soup Recipe - Chop one onion; set aside. Quarter the other onion and place in a saucepan. Add water, carrots, celery salt and pepper; bring to a boil. cover and simmer for 20 minutes or until carrots are tender.
Harvest Pumpkin Soup To lighten up this soup, substitute low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you'll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving. : I'll have to use veggie broth of course
Vellutata di cavolfiori e patate_Cumino e cardamomo