“This came from a food blog, http://chefinyou.com/- "Making Vegetarian Recipes Easy." The author says, "This is a very hearty soup, deliciously thick. If it is too thick for you, then add more water/milk to your preferred consistency and season it accordingly. Add lots of pepper and enjoy!"”

Ingredients Nutrition

  • 2 large carrots, chopped into chunks (just scrub and clean the carrots. don't peel)
  • 1 potato, chopped into chunks (with the skin on)
  • 1 stalk celery (with leaves)
  • 12 cup skim milk
  • 1 onion, chopped roughly
  • 14 teaspoon oil (optional)
  • 1 -2 garlic clove, chopped
  • 1 pinch saffron
  • salt and pepper
  • cilantro (to garnish)


  1. Steam the carrots and potatoes for 2-4 minutes. They don’t have to become super soft - just soft enough to be able to process in your food processor.
  2. Warm the skim milk slightly and mix the saffron with it. Set aside.
  3. In a skillet, heat 1/4 tsp of oil (you can easily skip it.just add salt to the onions to help it sweat it out), add the onions, garlic,chopped celery and salt. Cook until soft, 2-3 minutes.
  4. Transfer the contents of the skillet to a food processor, adding the steamed vegetables, and process until smooth.
  5. Transfer the puree to a saucepan, heat to a boil and then bring it down to a simmer. Add the saffron milk, stirring for a minute. Turn off heat.

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