A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Light Cream Of Vegetable Soup
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- #8017
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 cups vegetable broth
1 pound carrots, diced
1 bunch broccoli florets
1/2 head cauliflower florets
1 pound potatoes, cut into bite sized pieces
1 onion, diced
1 teaspoon or more of your favorite seasoning
1/2 teaspoon ground curry
1/8 teaspoon ground black pepper
1 can skimmed evaporated milk
chopped parsley (optional)
seasoned croutons (optional)
directions
Over low heat in a soup pot, cook half of the carrots, half of the broccoli, potatoes, and onion in the broth for about an hour. Add milk and stir thoroughly.
Puree half of the mixture in a blender until smooth, making sure you include a good amount of potatoes. Return to the pot. Add the seasonings and remainder of the carrots and broccoli and cook about 10 minutes longer.
If you want it even thicker, add more potatoes, which you can also blend separately and add in. Serve hot, topped with parsley and seasoned croutons. If desired, add additional uncooked broccoli and carrots to the bowl just before serving or heating up.
added by
recipeway
nutrition data
278 calories, 3 grams fat, 52 grams carbohydrates, 14 grams protein per serving. This recipe is low in fat.
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