Instructions: Theres nothing like a pot of hot soup as a cure for the winter doldrums. But what happens if your vegetable bin only contains a stray onion and a rib or two of limp celery? Not to worry-this recipe relies on frozen vegetables to produce a satisfying soup in no time.

Heat the oil in a large saucepan over medium heat, add the onion, celery, and garlic, and cook, covered, about 5 minutes, or until the vegetables begin to soften. Remove the cover, add the stock, tomato puree, basil, bay leaf, and salt and pepper to taste, and bring to a boil. Add the frozen vegetables, return the liquid to a boil, and simmer the soup for 5 to 7 minutes, or until the vegetables are just tender. Discard the bay leaf. In a food processor, puree the soup in batches. Return the soup to the saucepan, stir in the soy milk and slowly bring to serving temperature, being careful not to boil.

6 SERVINGS

Percent of calories from fat 29%

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