Light Cream of Veggie Soup
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
vegetable stock
|
|
| 1 | pound |
carrots
diced |
|
| 1 | bunch |
broccoli florets
|
*
|
| ½ | head |
cauliflower florets
|
*
|
| 1 | pound |
potatoes
cut into bite sized pieces |
|
| 1 | each |
onions
diced |
|
| 1 | teaspoon |
seasoning
your favourite, undefined |
* |
| ½ | teaspoon |
curry powder
ground |
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 | can |
milk, skim, evaporated
|
* |
| 1 | x |
parsley leaves
chopped |
*
|
| 1 | x |
croutons
seasoned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetable stock
|
|
| 453.6 | g |
carrots
diced |
|
| 1 | bunch |
broccoli florets
|
*
|
| 0.5 | head |
cauliflower florets
|
*
|
| 453.6 | g |
potatoes
cut into bite sized pieces |
|
| 1 | each |
onions
diced |
|
| 5 | ml |
seasoning
your favourite, undefined |
* |
| 2.5 | ml |
curry powder
ground |
|
| 0.6 | ml |
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.
Purée 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.
