Easy (Toddler Approved) Creamy Vegetable Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 190.9
- Total Fat: 9.2 g
- Cholesterol: 23.4 mg
- Sodium: 159.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.0 g
- Protein: 6.7 g
View full nutritional breakdown of Easy (Toddler Approved) Creamy Vegetable Soup calories by ingredient
Introduction
Fabulous way to use up Christmas or Thanksgiving leftovers! Fabulous way to use up Christmas or Thanksgiving leftovers!Number of Servings: 12
Ingredients
-
1 large onion, diced
2 Tbsp butter
8 Cups Chicken or Turkey Broth
4 Cups Vegetables (frozen California work great)
5 Medium potatoes, peeled and chopped
1 cup sour Cream
2 Tbsp Dill
Salt and Pepper to taste
1 cup grated Cheddar Cheese (optional)
Directions
My toddler HATES eating vegetables but asked for thirds of this soup made from leftovers!
You can used canned broth I suppose (that's what's in the nutritional calculation) but it's so easy to make for free! When we carve our turkeys I throw the bones etc. into a large stock pot, add about 3 Tbsp of my favourite spices and 1 Tbsp of salt, fill the pot with water and leave it to simmer for a few hours while we eat our dinner. To lower the fat content of the broth we strain it as it's poured into containers and cool it in the refrigerator. Once cold it's easy to skim the fat off.
For the cream soup: sautee the chopped onions in the butter until carmelized. Add the broth, veggies and potatoes and boil for about 20-30 minutes if the veggies are uncooked. (If using leftover veggies or mashed potatoes, add them in the last 5 minutes of cooking time.) Run everything through a blender (or use a stick blender for one-pot cooking.) Blend in sour cream and dill. Add salt and pepper to taste, and top with grated cheddar cheese if desired.
Yummy winter comfort food!
Makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LED2TEACH.
You can used canned broth I suppose (that's what's in the nutritional calculation) but it's so easy to make for free! When we carve our turkeys I throw the bones etc. into a large stock pot, add about 3 Tbsp of my favourite spices and 1 Tbsp of salt, fill the pot with water and leave it to simmer for a few hours while we eat our dinner. To lower the fat content of the broth we strain it as it's poured into containers and cool it in the refrigerator. Once cold it's easy to skim the fat off.
For the cream soup: sautee the chopped onions in the butter until carmelized. Add the broth, veggies and potatoes and boil for about 20-30 minutes if the veggies are uncooked. (If using leftover veggies or mashed potatoes, add them in the last 5 minutes of cooking time.) Run everything through a blender (or use a stick blender for one-pot cooking.) Blend in sour cream and dill. Add salt and pepper to taste, and top with grated cheddar cheese if desired.
Yummy winter comfort food!
Makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LED2TEACH.
 Creamy Vegetable Soup Recipe){kind=link}