Veggie Potage (thick soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 134.9
- Total Fat: 8.8 g
- Cholesterol: 6.9 mg
- Sodium: 600.4 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 2.9 g
- Protein: 4.5 g
View full nutritional breakdown of Veggie Potage (thick soup) calories by ingredient
Introduction
Vegetables the good way. A soup full of vegetables that even a vegetable hater will enjoy. Vegetables the good way. A soup full of vegetables that even a vegetable hater will enjoy.Number of Servings: 6
Ingredients
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3T Olive Oil, sliced thin
3T Garlic, minced
1 large onion, any type
3 carrots, washed and sliced thin
1 zucchini, washed and sliced thin
1 yellow crookneck squash, washed and sliced thin
1 Roma tomato, cut in a few pieces
48 oz Chicken broth (I prefer Swanson's)
2t salt
1/2t pepper
1t Thyme, fresh OR 1/2t dried
2T heavy cream
Tips
A perfect recipe for those of us who don't enjoy vegetables. This is delicious, has green, orange, red, yellow, and white vegetables, and is low calorie even with the heavy cream - so don't leave it out.
Directions
To a large pot add:
olive oil and garlic, heat and add onions. Stir to coat with oil and garlic. Cover to sweat and soften onions.
(Wash and cut vegetables as you go to give the harder ones time to soften.)
Wash and slice carrots, stir into onions, replace lid.
Wash and slice zucchini, stir into pot, replace lid.
Wash and slice crookneck, stir into pot, replace lid.
Wash and cut up tomato, stir into pot.
Pour in chicken broth, salt, pepper, and thyme. Stir well. Cover. Simmer 20 minutes or until vegetables are soft.
Let cool.
Using a stick blender, blend until vegetables are no longer visible. This will thicken the broth up and make it seem there are no vegetables at all in the soup.
Stir in heavy cream.
Serve, enjoy.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELODEE50.
olive oil and garlic, heat and add onions. Stir to coat with oil and garlic. Cover to sweat and soften onions.
(Wash and cut vegetables as you go to give the harder ones time to soften.)
Wash and slice carrots, stir into onions, replace lid.
Wash and slice zucchini, stir into pot, replace lid.
Wash and slice crookneck, stir into pot, replace lid.
Wash and cut up tomato, stir into pot.
Pour in chicken broth, salt, pepper, and thyme. Stir well. Cover. Simmer 20 minutes or until vegetables are soft.
Let cool.
Using a stick blender, blend until vegetables are no longer visible. This will thicken the broth up and make it seem there are no vegetables at all in the soup.
Stir in heavy cream.
Serve, enjoy.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MELODEE50.