Magic Veggie Soup

• 64 ounces low-sodium fat free chicken, beef or 64 ounces vegetable broth or 64 ounces stock
• 1 lb carrot
• 6 -8 ribs celery & leaves
• 2 sweet potatoes
• 1 leek
• 1 yellow onion
• 1 small head cabbage
• 1 cup spinach
• 3 tomatoes
• salt and pepper
• 1 pinch thyme (optional)
• 1 small noodles (pastina, ditalini, or broken-up angel hair)

1. 1.
2. In a large stock pot, heat the broth or stock to boiling.
3. In the meantime, wash, peel (if applicable) and roughly chop all your vegetables.
4. 2.
5. Add all vegetables and salt, pepper and thyme to taste.
6. Bring back to a boil and lower heat to a simmer for about 30 minutes, or until all vegetables are tender.
7. 3.
8. Here's the part that makes it "Magic": While my son is watching, I use my immersion (stick) blender and tell him it's my Veggie Vacuum.
9. I let him watch as I puree the soup to a smooth, velvety texture.
10. But he thinks I am vacuuming up the veggies and just leaving their taste behind.
11. Because he thinks the veggies have all been removed, he is more than happy to eat the soup!
12. 4.
13. This recipe is for a large pot of soup.
14. Ladle into a smaller saucepan how much you will need for your family for one serving each and bring to a boil.
15. Add noodles of your choice and simmer until tender.

chicken, carrot, celery, sweet potatoes, leek, yellow onion, cabbage, spinach, tomatoes, salt, thyme, noodles

Taken from www.food.com/recipe/magic-veggie-soup-393252 (may not work)