Creamy Vegetable Soup

Course : Soups
Serves: 4
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Ingredients:

2 teaspoons olive oil
2 cloves garlic
2/3 cup cauliflower chopped
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
 

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.


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