Creamed Veg Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.6
  • Total Fat: 4.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 599.4 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.6 g

View full nutritional breakdown of Creamed Veg Soup calories by ingredient


Introduction

Creamy vegetable soup, can substitute any vegetable (asparagus, brussel sprouts, bell or fire roasted peppers, sun dried tomatoes, potatoes, etc. Can substitute any broth, plant/animal milk, or dried legume (may need to adjust cooking time). Creamy vegetable soup, can substitute any vegetable (asparagus, brussel sprouts, bell or fire roasted peppers, sun dried tomatoes, potatoes, etc. Can substitute any broth, plant/animal milk, or dried legume (may need to adjust cooking time).
Number of Servings: 8

Ingredients

    5 cups chopped or diced Broccoli, fresh
    .75 cup chopped Onions, raw
    5 cloves Garlic
    1 cup diced Celery, raw
    .75 cup chopped Carrots, raw
    2 tbsp Olive Oil
    4 cup Swanson Chicken Broth 99% Fat Free
    1 large (3" to 4-1/4" dia.) Potato, raw
    .3 cup Split Peas
    32 oz Almond Breeze Almond Milk, Original, refrigerated

Directions

Lightly saute vegetables in oil
Add broth and split peas
Add spices and herbs (pepper, dill, thyme, rosemary, basil, bay, etc.)
Pressure cook for 17 minutes then keep hot
Remove herb stems/leaves and puree until smooth
Add milk
Adjust seasoning
Reheat
Yield +- 10 cups

Serving Size: Makes 8 10-oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user GEORGIAGAYLE.