Creamy Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 234.4
- Total Fat: 12.3 g
- Cholesterol: 45.3 mg
- Sodium: 809.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.4 g
- Protein: 11.9 g
View full nutritional breakdown of Creamy Vegetable Soup calories by ingredient
Introduction
Light Creamy broth with spring vegetables. Light Creamy broth with spring vegetables.Number of Servings: 8
Ingredients
-
2 oz diced Pancetta
3 cloves of garlic minced
3 shallots diced
2 leek thinly sliced (white and light green parts only)
1 carrot diced
2 stalked of celery sliced
3 - 4 large potatoes cubed
4 cups of fat free chicken broth
1.5 cups of light cream
4 Tbsp of light parmesan cheese
1 cup of reduced fat mexican blend cheese
Directions
Take 2 oz of Pancetta and sautee in bottom of soup pot over medium heat. Remove Pacetta when browned and save to add later and add diced shallots, minced garlic and and thinly sliced leeks. Sautee until translucent. Add diced carrot, and cubed potato. Let brown for 2 minutes. Add 4 cups of chicken stock to pot and bring to a boil. After boiling for 5 minutes slowly add 1.5 cups of light cream while stirring. Reduce heat to medium low and add 4 tablespoons of light parmesan cheese and 1 cup of reduced fat shredded mexican blend cheese. Let it simmer for about 20 - 25 minutes. Serve with fresh chopped chives on top. Fat Free garlic croutons optional.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user OLIVERSMOM1130.