Non cream creamy vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Milk, 2%, 4 cup Carrots, raw, 10 large (7-1/4" to 8-1/2" long) Broccoli, fresh, 13 cup, chopped Onions, raw, 1 large*Canola Oil, 2.5 tbsp*Bell Pepper - Red - 2 large 328 gram(s)Chicken stock, 12 cupsCelery, raw, 7 stalk, medium (7-1/2" - 8" long) brown rice 1.5 cups uncooked*Rice, white, short-grain, cooked, unenriched, 1 cup raw
- Roast roughly chopped all veggies (exclude broccoli) in oven, add 1/2 tbsp of oil, salt and pepper. Roast in oven at 425 degrees for 30 minutes or until all are cooked.
- steam broccoli separetelly in microwave
- cook rice in rice cooker using water and 2 tbsp oil
- blend in electric bleneder all ingredients in batches using milk and chicken stock as liquid
- in large pot start mixing batches
- season with salt and pepper and use all remaining liquid, add more water to desired consistency
Number of Servings: 1
Recipe submitted by SparkPeople user LOURDESROB.
- steam broccoli separetelly in microwave
- cook rice in rice cooker using water and 2 tbsp oil
- blend in electric bleneder all ingredients in batches using milk and chicken stock as liquid
- in large pot start mixing batches
- season with salt and pepper and use all remaining liquid, add more water to desired consistency
Number of Servings: 1
Recipe submitted by SparkPeople user LOURDESROB.
Nutritional Info Amount Per Serving
- Calories: 2,791.7
- Total Fat: 74.6 g
- Cholesterol: 93.1 mg
- Sodium: 2,191.3 mg
- Total Carbs: 447.1 g
- Dietary Fiber: 79.8 g
- Protein: 113.1 g
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