I found this in Parenting magazine.
Choose the vegetable, then follow the recipe.
For each soup, start by putting 1 Tbs. butter, 1 cup chopped onion & seasoning in a saucepan. Cook over medium-high heat until onion is soft, about 6 min. Stir in the broth & vegetables, bring to a boil & cook for 5 min. Remove from heat, puree in blender & return to saucepan. Reheat and stir in milk. (I am using whole milk for these soups and low sodium chicken broth)
Pea
1/4 tsp. pepper
Pinch thyme
2 cups chicken broth
1 bag (1lb) frozen peas
1 cup milk
Corn
1/8 tsp. pepper
2 cups chicken broth
1 bag (1lb) frozen corn
3 slices precooked bacon, chopped
1 cup milk
Broccoli
1/4 tsp. pepper
Pinch nutmeg
2 1/2 cups chicken broth
1 lbag (1lb) frozen broccoli florets (or you can use fresh steamed)
1 cup milk
Carrot
1/2 tsp. grated fresh ginger
1/4 tsp. pepper
Pinch thyme
3 cups chicken broth
1 bag (1lbs) frozen sliced carrots (or you can use fresh steamed)
1 1/4 cups milk
Squash
1/4 tsp. pumpkin-pie spice
1/8 tsp. pepper
2 cups chicken broth
1 Tbs. brown sugar
1 package (1lb) frozen winter or butternut squash (or you can use fresh)
1 cup milk
