Creamy Vegetable Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied, and like most soups, makes great leftovers and is actually better the next day.
Serve with Caesar Salad or Mushroom Salad or Zucchini Salad
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 3 Large stalk Celery, raw (diced) |
| 2 large Carrots, raw (peeled and diced) |
| 6 ounces Red potatoes (diced) |
| 2 cups No salt added vegetable stock |
| 4 cup Water |
| 1 tsp., leaves Dried oregano |
| 1/2 tsp. Dried marjoram |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 cup 2% milk |
| 1 cup Frozen peas |
| 4 ounces Broccoli, raw (cut into small florets) |
| 2 ounce Semisoft goat cheese |
Instructions
Add the garlic and sauté for one minute. Stir frequently.
Add the onions and sauté for another two minutes. Stir frequently
Add the celery and continue sautéing for another two minutes. Stir frequently
Add carrots, potatoes, stock, water, oregano, marjoram, salt, and pepper, and stir.
Bring the soup to a simmer and cook, uncovered, for 20 minutes. Stir occasionally.
Add the broccoli and simmer for 10 minutes. Stir occasionally.
Place the white beans in a blender or food processor with the milk.
Puree until smooth.
After the broccoli has cooked for 10 minutes add the goat cheese, beans and milk mixture, and the peas to the soup.
Bring the soup back to temperature and serve when the goat cheese is completely melted and incorporated into the soup.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
One of the great things about soups and stews (beyond being super tasty and healthy) is that they are economical. This Creamy Vegetable Soup is a great example.
When you add up the cost of the ingredients for this recipe containing 4 two-cup servings, it comes to less than what you would pay for four cans of soup off of the shelf (enough to make eight cups of soup). A 19 ounce can of soup contains two “about 1 cup” servings and costs about $2.50 per can. Realistically these cans are only one serving (really – when was the last time you ate HALF of the can of soup?), and 4 cans cost about 10.00. The ingredients for this soup are about $6.50. This is SOOO much better. Rich, creamy, filling, and full of chunks of veggies.
While it does take about an 20 minutes of prep time, this soup contains less than 500 mg of sodium and two cups (one can) of the canned soup will be in the neighborhood of 1,500 mg.