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Creamy Vegetable Soup |
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| Course : |
Soups |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 2 |
teaspoons |
olive oil |
| 2 |
cloves |
garlic |
| 2/3 |
cup |
cauliflower |
| 2/3 |
cup |
broccoli -- chopped |
| 1/3 |
cup |
carrots -- chopped |
| 2 |
tablespoons |
celery -- plus 2 tsp., chopped |
| 1/3 |
cup |
onions -- chopped |
| 7 |
ounces |
chicken stock -- low sodium, low fat |
| 1 |
tablespoon |
Dijon mustard -- plus 1 teaspoon |
| 1 |
teaspoon |
salt and pepper -- to taste |
| 1 |
cup |
evaporated skim milk |
| 2 |
teaspoons |
fresh dill -- minced |
| 1 1/4 |
teaspoons |
fresh parsley -- minced |
| 2 |
teaspoons |
cornstarch -- or arrowroot powder |
| 1 |
tablespoon |
water -- plus 1 teaspoon |
| 2 |
tablespoons |
Parmesan cheese -- plus 2 teaspoons |
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Preparation:
Heat the oil in a stockpot over medium heat. Add the garlic and saut‚ for 30 seconds. Add the next 5 ingredients and saut‚ for 10 minutes. Add in half the stock and bring to a boil. Simmer for 10 minutes. In batches, pur‚e the contents of the stockpot in the blender. Set aside in a separate bowl. In the same stockpot, heat remaining stock with the mustard, pepper, salt, and evaporated milk. Bring to a gentle simmer. Add the pur‚ed vegetables and simmer on low for 5 minutes. Add the herbs and simmer for 2 more minutes. Mix together the cornstarch or arrowroot powder and the water. Add to the soup and cook for 2 minutes until thickened. Serve soup in bowls, garnished with Parmesan cheese.
NOTES : Prep: 15 min, Cook: 30 min. |
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Nutritional Information:
calories 133, fat 4.3g, 29% calories from fat, cholesterol 6mg, protein 9.5g, carbohydrates 15.0g, fiber 2.1g, sodium 400mg. |
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