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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 112.2
  • Total Fat: 3.5 g
  • Cholesterol: 10.4 mg
  • Sodium: 396.5 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 5.8 g

View full nutritional breakdown of Creamy Green Veggie Soup calories by ingredient
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Creamy Green Veggie Soup

Submitted by: SHINING_ON

Introduction

This is for a cream-style soup made from green vegetables. I use frozen vegetables because I keep good-quality ones on hand, but it could easily be made from fresh as well! Great on a cold night with a salad for dinner. Low carb as-is, or would be nice with thick, crusty bread also.

Try it with other vegetables, including cauliflower, asparagus, or spinach.
This is for a cream-style soup made from green vegetables. I use frozen vegetables because I keep good-quality ones on hand, but it could easily be made from fresh as well! Great on a cold night with a salad for dinner. Low carb as-is, or would be nice with thick, crusty bread also.

Try it with other vegetables, including cauliflower, asparagus, or spinach.

Number of Servings: 8

Ingredients

    * 1 cup of 2% milk
    * 2 cups of water
    * 1/2 cup of grated cheese, any variety (I use cheddar)
    * Approx. 1.5 cups of frozen broccoli
    * Approx. 1.5 cups of frozen peas
    * Approx. 2 cups of frozen green beans
    * 1 tbsp of creme fraiche (if unavailable, use sour cream)
    * 1 medium, raw potato, washed and diced into small pieces with skin
    * 1/4 cup of raw, shredded carrots
    * Another approx. 1/2 cup of frozen broccoli florets
    * 1 tsp Kosher salt
    * 1 tbsp fresh ground pepper
    * 1 tsp onion powder
    (Optional: garnish with a little more cheese)

Directions

Steam broccoli, peas, and green beans until al dente (tender, yet still firm). In the microwave, this takes 2-3 minutes, covered with a tablespoon of water.

If you have a good blender, combine water, milk, sour cream, and steamed vegetables. Make sure to save the other broccoli for later. Puree in blender, and then transfer to a dutch oven. If you would rather use a hand blender, combine water, milk, sour cream and steamed vegetables, heat over medium heat until hot, and then puree with hand blender.

Season, and over medium heat bring soup to a simmer. Add raw carrots, diced potato, and frozen broccoli florets. Continue to simmer for another 25-30 minutes, stirring periodically to avoid sticking or burning. Soup is done when potatoes, carrots, and broccoli are tender. Makes 8 1-cup servings at only 113 calories per serving. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user SHOTBYASTAR.






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