- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.9
- Total Fat: 3.5 g
- Cholesterol: 9.3 mg
- Sodium: 520.3 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 3.7 g
- Protein: 4.1 g
Cream of White Vegetables SoupSubmitted by: BTVMADS
IntroductionThis mild, winter vegetable soup is fantastic the day you make it, but the leftovers will taste even better!! This mild, winter vegetable soup is fantastic the day you make it, but the leftovers will taste even better!!
1 large head of cauliflower, broken into florets
3 medium russet potatoes, peeled and cut into cubes
1 medium onion, chopped
1-2 small turnips
1 medium parsnip
1 qt. vegetable broth
2 tsp. dried tarragon
Salt and Pepper to taste
Milk (1% used in calculation)
~Add all the white vegetables and stir.
~Pour in broth and add the tarragon, salt and pepper. If the broth does not cover all the vegetation, add water to cover. (it won't ruin the taste, don't worry)
~Bring everything to a boil, then reduce to a simmer. Cook 20-30 minutes, until all the vegetables are soft.
~Puree the whole shebang with the best kitchen invention ever, the stick blender!
~Add milk to thin the soup to your liking. DO NOT boil the soup after adding the milk.
Serve piping hot with a nice crusty roll!
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.