3 C'S Soup #1 (Carrot, Cabbage & Cucumber) - cooking recipe

Ingredients

20 baby carrots, chopped in very small pieces or 20 baby carrots shredded carrots
6 -8 cups shredded cabbage
6 -8 cups cucumbers, chunks peeled and seeds removed
2 quarts water
1 teaspoon salt or 1 teaspoon salt substitute
1/4 cup margarine
1 tablespoon parsley flakes or 1 tablespoon dried cilantro
1 bay leaf
2 teaspoons Bon Appetit seasoning mix
1 dash chili powder
1 dash nutmeg
1 (12 ounce) can evaporated milk
3 cups milk
1 teaspoon white pepper (optional)
1/8 teaspoon turmeric (optional)

Preparation

In large stockpot, add water, carrots, cabbage and cucumber, salt, margarine and cilantro and bay leaf.Cover.
Cook 20 minutes on low heat.
Take off heat, remove bay leaf.
Add 2 tsps bonapetite seasoning and dash of chili powder and a dash of nutmeg.
Add evaporated milk and regular milk.
Reheat slowly.
If there are any pieces remaining, you may carefully mash with a potato masher.
Note: When serving to children I did not add pepper and turmeric.
The grated carrots give a nice color to the soup along with the chili powder and if you had turmeric you will get a buttery color.
Taste and add more salt if necessary.