Creamy Vegetable Soup

Creamy Vegetable Soup

Serves: 4
 
 
Soups
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Creamy Vegetable Soup, you'll need:
  • 2 tsp olive oil
  • 2 cloves garlic
  • 2/3 cup cauliflower chopped
  • 2/3 cup broccoli chopped
  • 1/3 cup carrots chopped
  • 2 tbsp celery plus
  • 2 tsp chopped
  • 1/3 cup onions chopped
  • 7 oz chicken stock low sodium low fat
  • 1 tbsp dijon mustard plus
  • 1 teaspoon salt and pepper to taste
  • 1 cup evaporated skim milk
  • 2 tsp fresh dill minced
  • 1
  • 1/4 tsp fresh parsley minced
  • 2 tsp cornstarch or arrowroot powder
  • 1 tbsp water plus
  • 1 teaspoon
  • 2 tbsp parmesan cheese plus
  • 2 teaspoons

Method

  • 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.
Nutritional Facts (Per Serving)
No nutritional facts available.
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