Cream of Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2.0 cup, chopped Broccoli, fresh2.0 cup, chopped Carrots, raw2.0 cup Cauliflower, raw1.0 cup, chopped Onions, raw1.0 medium (2" dia, 5" long, raw) Sweet potato, cooked, baked in skin, without salt1.0 cup, chopped Peppers, sweet, red, fresh8.0 tbsp Organic Valley Organic Half & Half4.0 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
Boil vegetables in the chicken broth until soft. Use an immersion blender once soft to blend vegetables and broth together. Add half cup of half&half. Season to taste. It will smell iffy and be a stranger color. It tastes awesome:)
You can use any vegetables. I happened to use leftovers from vegetable trays.
Serving Size: 10 1-cup servings (approx)
Number of Servings: 1.0
Recipe submitted by SparkPeople user COLORMETHIN81.
Number of Servings: 1.0
Recipe submitted by SparkPeople user COLORMETHIN81.
Nutritional Info Amount Per Serving
- Calories: 587.8
- Total Fat: 16.2 g
- Cholesterol: 40.0 mg
- Sodium: 2,172.6 mg
- Total Carbs: 95.0 g
- Dietary Fiber: 27.0 g
- Protein: 25.2 g
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