Search
by Ingredient

Light Cream of Veggie Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Loobuns

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

4 946
CUPS ML VEGETABLE STOCK
1 453.6
POUND G CARROTS
diced
1 1
BUNCH BUNCH BROCCOLI FLORETS *
½ 0.5
HEAD HEAD CAULIFLOWER FLORETS *
1 453.6
POUND G POTATOES
cut into bite sized pieces
1 1
EACH EACH ONIONS
diced
1 5
TEASPOON ML SEASONING
your favourite, undefined *
½ 2.5
TEASPOON ML CURRY POWDER
ground
0.6
TEASPOON ML BLACK PEPPER
ground
1 1
1 1
X X PARSLEY LEAVES
chopped *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 492g (17.4 oz)
Amount per Serving
Calories 155 3% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 23%
Sugars g
Protein 7g
Vitamin A 382% Vitamin C 29%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Email this recipe