Light Cream of Veggie Soup

60 minutes Prep: 15 minutes Cook: 45 minutes

254 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	cups	vegetable stock
1	pound	carrots	diced
1	bunch	broccoli florets
1/2	head	cauliflower florets
1	pound	potatoes	cut into bite sized pieces
1	each	onion	diced
1	teaspoon	seasonings	your favourite
1/2	teaspoon	curry powder	ground
1/8	teaspoon	black pepper	ground
1	can	milk, skim, evaporated
1	x	parsley leaves	chopped
1	x	croutons	seasoned

Directions

Over low heat in a soup pot, cook half of the carrots, half of the broccoli, potatoes, and onion in the broth for about an hour.

Add milk and stir thoroughly.

Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes.

Return to the pot. Add the seasonings and remainder of the carrots and broccoli and cook about 10 minutes longer.

If you want it even thicker, add more potatoes, which you can also blend separately and add in.

Serve hot, topped with parsley and seasoned croutons.

If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up.

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Nutrition Facts

Serving Size 502g

Amount per Serving

Calories 254 15% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 1133mg	47%
Total Carbohydrate 48.0g	16%
Dietary Fiber 6.0g	23%
Sugars 8.0g
Protein 8.0g	16%

Vitamin A	461%		Vitamin C	32%
Calcium	8%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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