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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 125.0
  • Total Fat: 3.6 g
  • Cholesterol: 4.9 mg
  • Sodium: 288.7 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.6 g

View full nutritional breakdown of Creamy Vegetable Soup calories by ingredient
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Creamy Vegetable Soup

Submitted by: LASHAMBY

Introduction

Creamy Vegetable Soup Creamy Vegetable Soup
Number of Servings: 6

Ingredients

    1Tbs. Olive Oil
    3 Garlic Cloves
    1 Cup Cauliflower,cooked,chopped
    1 Cup Broccoli,cooked,chopped
    1/2 Cup Carrots,cooked,chopped
    1/4 Cup Celery,cooked,chopped
    1/2 cup Onions,cooked,chopped
    1 Cup low sodium,low fat Chicken Stock
    2 Tbs. Dijon mustard
    Salt & Pepper to taste
    1-1/2 Cups low fat evaporated milk
    1 Tbs. Dill,chopped
    2 tsp. Parsley minced
    1 Tbs. Cornstarch
    2 Tbs. water
    1/4 cup Parmesan Cheese,grated

Directions

Heat the oil in a stock pot over medium heat.
Add Garlic and saute for 30 seconds.
Add next 5 ingredients and saute 10 minutes.
Add in half the stock and bring to a boil. Simmer 10 min.
In batches,puree the contents of the stock pot in blender.
Set aside in a seperate bowl.
In the same stock pot, heat remaining stock with the mustard,S&P,and Evaporated milk.
Bring to a gentle simmer.
Add the pureed vegtables and simmer on low for 5 min.
Add herbs and simmer for 2 more min.
Mix together the cornstarch and water.
Add to the soup and cook for 2 min. until thickened.
Serve in soup bowls, garnished with Parmesan Cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user LASHAMBY.






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