Pureed California Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 slices bacon, diced OPTIONAL (not included in calories)2 tablespoons extra virgin olive oil1 tablespoon garlic minced, or to taste2 onions, diced3 cups carrots, peeled and sliced4 stalks celery, diced8 cups cauliflower, chopped1 cup broccoli, chopped3/4 cup all-purpose flour6 cups fat free reduced sodium chicken broth2 cups skim milk3 bay leavesGarlic salt, onion powder and pepper to taste
Heat oil in a large stockpot over medium heat. Add garlic, onions, carrots and celery. Cook, stirring occasionally, until tender. Stir in cauliflower, broccoli and bay leaf. Cook, stirring occasionally, until tender.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Remove bay leaves. With immersion blender puree soup to desired consistency. Add cheese and stir until melted. Season to taste. If the chowder is too thick, add more milk.
Serve immediately, garnished with bacon or cheese if desired.
Serving Size: makes about 20 1 cup servings; can half recipe if leftovers are not desired
Number of Servings: 20
Recipe submitted by SparkPeople user JGC1605.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Remove bay leaves. With immersion blender puree soup to desired consistency. Add cheese and stir until melted. Season to taste. If the chowder is too thick, add more milk.
Serve immediately, garnished with bacon or cheese if desired.
Serving Size: makes about 20 1 cup servings; can half recipe if leftovers are not desired
Number of Servings: 20
Recipe submitted by SparkPeople user JGC1605.
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 3.1 g
- Cholesterol: 4.5 mg
- Sodium: 369.2 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.9 g
- Protein: 5.2 g
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