Creamed Veg Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cups chopped or diced Broccoli, fresh .75 cup chopped Onions, raw 5 cloves Garlic 1 cup diced Celery, raw .75 cup chopped Carrots, raw 2 tbsp Olive Oil 4 cup Swanson Chicken Broth 99% Fat Free 1 large (3" to 4-1/4" dia.) Potato, raw .3 cup Split Peas 32 oz Almond Breeze Almond Milk, Original, refrigerated
Lightly saute vegetables in oil
Add broth and split peas
Add spices and herbs (pepper, dill, thyme, rosemary, basil, bay, etc.)
Pressure cook for 17 minutes then keep hot
Remove herb stems/leaves and puree until smooth
Add milk
Adjust seasoning
Reheat
Yield +- 10 cups
Serving Size: Makes 8 10-oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user GEORGIAGAYLE.
Add broth and split peas
Add spices and herbs (pepper, dill, thyme, rosemary, basil, bay, etc.)
Pressure cook for 17 minutes then keep hot
Remove herb stems/leaves and puree until smooth
Add milk
Adjust seasoning
Reheat
Yield +- 10 cups
Serving Size: Makes 8 10-oz servings
Number of Servings: 8
Recipe submitted by SparkPeople user GEORGIAGAYLE.
Nutritional Info Amount Per Serving
- Calories: 136.6
- Total Fat: 4.9 g
- Cholesterol: 2.5 mg
- Sodium: 599.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.8 g
- Protein: 4.6 g
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