Creamy Summer Vegetable Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 147.9
- Total Fat: 4.0 g
- Cholesterol: 11.4 mg
- Sodium: 161.0 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 5.3 g
- Protein: 4.4 g
View full nutritional breakdown of Creamy Summer Vegetable Soup calories by ingredient
Introduction
This soup combines the heart of summer flavor - corn, peas, green beans, onions, carrots, potatoes and celery - in a creamy soup. This soup combines the heart of summer flavor - corn, peas, green beans, onions, carrots, potatoes and celery - in a creamy soup.Number of Servings: 7
Ingredients
-
1 cup Sweet Corn
1 cup Cut Green Beans
1 cup Peas
1 cup chopped Carrots
4 cup Low Sodium Vegetable Broth
3 cup Water
2.5 cup Russet Potato, cubed (2 potatoes)
1 cup chopped celery (3 stalks)
2 cup Onion, chopped (1 large onion)
4 Tbs Light Butter
1 Tbs Garlic powder
1 Tbs Basil
1 Tbs Oregano
1 tsp Crushed Red Pepper
3 Tbs Lemon Juice
Directions
Melt butter in a large stock pot over medium high heat.
Saute onion and celery 2 minutes. Add spices. Continue cooking, stirring frequently another 2 minutes.
Add broth and remaining vegetables.
Bring to a boil.
Reduce heat to medium low. Cover and simmer 30 minutes, or until carrots and celery are soft to the bite and the potato breaks apart when you stab it with a fork.
Remove the center core from the lid to a blender so that steam can escape. Cover the whole that's left with a dishcloth or paper towel.
Put 3-4 cups of the soup into your blender. Pulse for about 30 seconds, or until the soup has reached a smooth consistency.
Pour the blended soup into a large mixing bowl.
Repeat with the remaining soup until it's all blended.
Return the soup to the stock pot. Mix well. Bring to desired serving temperature. Stir in the lemon juice.
Sever with a dollop of plain Greek yogurt on top.
Serving Size: makes eight 2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CEIRDE.
Saute onion and celery 2 minutes. Add spices. Continue cooking, stirring frequently another 2 minutes.
Add broth and remaining vegetables.
Bring to a boil.
Reduce heat to medium low. Cover and simmer 30 minutes, or until carrots and celery are soft to the bite and the potato breaks apart when you stab it with a fork.
Remove the center core from the lid to a blender so that steam can escape. Cover the whole that's left with a dishcloth or paper towel.
Put 3-4 cups of the soup into your blender. Pulse for about 30 seconds, or until the soup has reached a smooth consistency.
Pour the blended soup into a large mixing bowl.
Repeat with the remaining soup until it's all blended.
Return the soup to the stock pot. Mix well. Bring to desired serving temperature. Stir in the lemon juice.
Sever with a dollop of plain Greek yogurt on top.
Serving Size: makes eight 2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user CEIRDE.