Serve this soup with crusty bread.
2onions (medium sized, chopped)
1 clvgarlic (minced)
5 cvegetable broth
3 ccarrots (diced)
1 tItalian seasoning
- Melt butter in a large saucepan and sautÃƒÂ© onions and garlic until cooked.
- Add the broth, vegetables, Italian spice and bay leaf. Bring to a quick boil, then lower temperature and simmer until the vegetables are tender, about 20 minutes.
- Remove the bay leaf and blend the soup until smooth.
- Season with pepper and salt and sprinkle with flaked almonds.
With no pepper or Italian seasoning, and easy on the salt, such a soup would be also suitable for a child in the mixed tastes stage. No flaked almonds either.