Broccoli/Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.0
  • Total Fat: 5.0 g
  • Cholesterol: 15.4 mg
  • Sodium: 662.5 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.8 g

View full nutritional breakdown of Broccoli/Vegetable Soup calories by ingredient


Introduction

Fresh vegetable soup with cream base. Fresh vegetable soup with cream base.
Number of Servings: 4

Ingredients

    2 cup, chopped or diced Broccoli, fresh
    2 cup Cauliflower, raw
    .5 cup, chopped Carrots, raw
    .5 cup, chopped Onions, raw
    .5 cup, diced Celery, raw
    5 medium Mushrooms, fresh
    6 tsp Chicken bouillon
    .33 cup Rice flour, white
    2 cup Dairy: Organic Pastures Raw Whole Milk (by AZURE7SKY)

Directions

Saute vegetables until soft but not overcooked. Add 2 cups water and 6 tsp chicken bouillon. Simmer while making white sauce. To make white sauce which will thicken the soup, put 1/3 cup rice flour and some dried mustard in a shallow frying pan; heat; add milk while stirring with a fork. Keep stirring until sauce is thick; add to soup.

Serving Size: makes 4 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user KIMC6281.