1 1/2 cans (14 ounces each) fat-free reduced-sodium chicken
broth
1 1/2 cups diced peeled potato
1 cup chopped leeks or onion
1 cup sliced carrots
1 cup sliced zucchini
1 cup diced peeled butternut or other winter squash
1/4 cup frozen peas, defrosted
2 Tablespoons flat leaf parsley, chopped
Salt and pepper to taste
Peas and parsley sprigs for garnish
In medium saucepan bring broth to boil over medium heat. Add all veggies except
peas. Cook, uncovered, 10 minutes.
Add peas and parsley. Cook 5 minutes or until veggies are very tender. Let cool
slightly.
In 2 or 3 batches remove veggies with slotted spoon to blender or food processor
with a little of the cooking liquid. Puree. Return to sauce pan. Gently reheat.
Season with salt and pepper. Garnish each serving with peas and parsley sprigs,
if desired.
