3 C's Soup #3 (Carrot, Cauliflower & Celery) W/Cheese

• large head cauliflower↗1

  cut in flowerettes, then cut vertically, thin slices

• celery stalks↗10

  thinly sliced with leaves

• large carrots↗6

  grated

• water↗2 quarts
• margarine↗1⁄2 cup
• salt or salt substitute↗1 teaspoon
• evaporated milk↗1

  12 ounce can

• milk↗2 cups
• frozen peas↗2 cups

  optional

• cheddar cheese↗2 cups

Step-by-step instructions

1. 1

   In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.

2. 2

   Cook 20 to 25 minutes on low heat, covered.

3. 3

   Take off heat, add evaporated milk, two cups of milk and optional frozen peas.

4. 4

   Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.

5. 5

   Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.