Cheesy Vegetable Soup (adapted from Lulu the Baker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tablespoons butter or olive oil1/2 cup chopped onion1 cup carrot, finely chopped or thinly sliced1 celery stick, finely chopped (or more to taste; you can also substitute 1 chopped zucchini)1 Tablespoon minced garlic4 cups chicken broth or stock1-2 large baking potatoes, peeled and chopped1 Tablespoon flour1/2 cup water2/3 cup milk2 cups chopped broccoli2 heaping cups shredded cheddar cheese
1. Melt the butter in a large soup pot (or pour oil and allow to get hot).
2. Add onions, carrots, and celery (or zucchini) and saute over medium heat until tender.
3. Add garlic and cook 1 or 2 additional minutes.
4. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
5. Mix flour with water, add, and simmer until soup is slightly thickened.
6. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
7. Stir in cheese, allow to melt, and serve.
Serving Size: Makes 6 bowls (1 to 1.5 cups)
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNROSE1207.
2. Add onions, carrots, and celery (or zucchini) and saute over medium heat until tender.
3. Add garlic and cook 1 or 2 additional minutes.
4. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
5. Mix flour with water, add, and simmer until soup is slightly thickened.
6. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
7. Stir in cheese, allow to melt, and serve.
Serving Size: Makes 6 bowls (1 to 1.5 cups)
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNROSE1207.
Nutritional Info Amount Per Serving
- Calories: 271.7
- Total Fat: 15.4 g
- Cholesterol: 2.1 mg
- Sodium: 478.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 3.5 g
- Protein: 15.2 g
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