Free Recipe Creamy Vegetable Soup 2

Recipe Type: Free Diabetic Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Creamy Vegetable Soup 2 Recipe

2 ts Olive oil
2 Cloves garlic
2/3 c Cauliflower; chopped
2/3 c Broccoli; chopped
1/3 c Carrots; chopped
2 tb Celery; plus 2 tsp., chopped
1/3 c Onions; chopped
7 oz Chicken stock; low sodium,
-low fat
1 tb Dijon mustard; plus 1
Salt and pepper; to taste
1 c Evaporated skim milk
2 ts Fresh dill; minced
1-1/4 ts Fresh parsley; minced
2 ts Cornstarch; or arrowroot
1 tb Water; plus 1 teaspoon
2 tb Parmesan cheese; plus 2

Creamy Vegetable Soup 2 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. Per serving: calories 133, fat 4.3g, 29% calories from fat, cholesterol 6mg, protein 9.5g, carbohydrates 15.0g, fiber 2.1g, sodium 400mg. Exchanges: 1 Monosaturated Fat, 1 Starch. The recommended wines are: Chenin Blanc, Beaujolais, or Chianti. Source: Copyright © 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 15 min, Cook: 30 min. Recipe by: The American Diabetes Association’s Flavorful Seasons Cookb Posted to MC-Recipe Digest by <> on Mar 19, 1998

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