Preparation / Directions:
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.
|
Nutritional Information:
calories 133, fat 4.3g, 29% calories from fat, cholesterol 6mg, protein 9.5g, carbohydrates 15.0g, fiber 2.1g, sodium 400mg. |
