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Velvet Vegetable Soup

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Submitted by bedard

A delicious, hearty and tasty soup.

YIELD

6 servings

PREP

20 min

COOK

45 min

READY

70 min

Ingredients

1 237
CUP ML ONIONS
chopped
1 1
EACH EACH CARROTS
chopped
1 1
STALK STALK CELERY
diced *
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
LARGE LARGE RUSSET POTATOES
scrubbed, and diced *
1 1
HEAD HEAD BROCCOLI FLORETS *
3 7.1E+2
CUPS ML STOCK
vegetable or chicken
1 1
X X BLACK PEPPER *
½ 2.5
TEASPOON ML THYME *
1 1
X X SALT *

Directions

Sauté onions, carrots and celery in large pot with oil.

Sauté until translucent, then carmelized (turns light brown.)

Add potatoes and broccoli.

Add chicken stock, stir in thyme, and pepper and bring to boil.

Lower heat and simmer for 30 to 45 minutes.

Place in blender a cup or so at a time.

Purée each batch and empty into large bowl.

Return soup mixture and bring to simmer again for a few minutes, stirring occassionally.

Season with salt and black pepper to taste.

Serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 72 64% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 396mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 34% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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