• 3 medium potatoes, scrubbed and cut into ½-inch dice
• 2 stalks celery, sliced
• 1 large carrot, sliced
• 2 cups shredded green cabbage
• 1 cup unsweetened fortified soymilk or rice milk
• ¾ teaspoon salt
• ¼ teaspoon black pepper

Combine potatoes, celery, carrot, and cabbage in a large pot with 3 cups of water. Bring to a simmer, then cover and cook until tender, about 15 minutes.

Transfer about 3 cups of the mixture to a blender. Add milk, salt, and pepper. Hold lid on tightly and blend until completely smooth, about 30 seconds, then return to the pot and stir to mix. Heat gently before serving.

Per 1-cup serving: 99 calories; 2.5 g protein; 22 g carbohydrate; 0.3 g fat; 3 g fiber; 221 mg sodium; calories from protein: 10%; calories from carbohydrates: 87%; calories from fats: 3%

Recipe from Healthy Eating for Life for Children by PCRM nutrition director Amy Lanou, Ph.D.