Low Fat "Cream" of Leftover Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup onion chopped2 tsp olive oil1 can vegetable broth1 cup broccoli chopped or other leftover veggies
Brown onion in olive oil in pot until wilted. For added flavor and if time allows cover and caramelize a bit.
In a blender, puree the leftover cold veggies, broth and onion. Add back to pot and heat through.
IF USING FRESH VEGGIES:
Add vegetable broth and chopped broccoli (or other vegetable of choice) to onion in pot. Simmer a bit till veggies are soft. Turn off heat, allow to cool a bit and puree in blender.
Non-vegan option for cream soup:
Put back into pot, add non fat evaporated milk, heat through. Do NOT boil.
Make approx 4 servings as an first course.
Can add a can of white beans during puree for a thicker, heartier, main course soup.
Number of Servings: 4
Recipe submitted by SparkPeople user DEE_SPARKS.
In a blender, puree the leftover cold veggies, broth and onion. Add back to pot and heat through.
IF USING FRESH VEGGIES:
Add vegetable broth and chopped broccoli (or other vegetable of choice) to onion in pot. Simmer a bit till veggies are soft. Turn off heat, allow to cool a bit and puree in blender.
Non-vegan option for cream soup:
Put back into pot, add non fat evaporated milk, heat through. Do NOT boil.
Make approx 4 servings as an first course.
Can add a can of white beans during puree for a thicker, heartier, main course soup.
Number of Servings: 4
Recipe submitted by SparkPeople user DEE_SPARKS.
Nutritional Info Amount Per Serving
- Calories: 41.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 476.5 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.0 g
- Protein: 0.9 g
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