Cream of Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.4
  • Total Fat: 2.3 g
  • Cholesterol: 6.6 mg
  • Sodium: 99.9 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.5 g

View full nutritional breakdown of Cream of Vegetable Soup calories by ingredient


Introduction

This soup is blended to create a creamy texture... a bit of light cream is used to boost the flavor. This soup is blended to create a creamy texture... a bit of light cream is used to boost the flavor.
Number of Servings: 6

Ingredients

    Soup Starter Kit (Onion, Parsnip, Celery, Dill, Leek, Parsley)
    2 TBSPs Olive Oil
    1/2 cup Red Pepper (diced)
    3 Carrots (diced)
    1 Garlic Clove (diced)
    2 Potatoes (diced)
    1 cup cauliflower (diced)
    1 cup broccoli (diced)
    4 cups Vegetable/Chicken Broth
    3 cups Water
    1/4 cup Light Cream
    Salt, Pepper, Spices

Directions

Heat Olive Oil and add aromatic vegetables/herbs (basically the entire soup kit and carrots and pepper and garlic). Heat for 3-4 minutes. Add Broth and Water to Pot and bring to boil. Toss in Potatoes, Cauliflower and Broccoli. Simmer for 20 to 25 minutes until vegetables are tender. Season to taste with salt, pepper, and spices (i recommend herbs d' provence or a mix of cumin/coriander). Blend soup using an immersion blender. Add cream and chopped chives - serve!

Makes 5-6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LILJENNICA.