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Diabetic
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CREAMY VEGETABLE SOUP
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CREAMY VEGETABLE SOUP
Category:
Diabetic
Author:
Ashley
Date:
1/1/2007
Hits:
237
Rating:
(
3.0
) by
1
users
Ingredients:
2 tsp. olive oil
2 cloves garlic
2/3 C. cauliflower, chopped
2/3 C. broccoli, chopped
1/3 C. carrots, chopped
2 Tbls. celery plus 2 tsp., chopped
1/3 C. onions, chopped
7 oz. chicken stock, low sodium, low fat
1 Tbls. Dijon mustard plus 1 tsp.
salt and pepper, to taste
1 C. evaporated skim milk
2 tsp. fresh dill, minced
1-1/4 tsp. fresh parsley, minced
2 tsp. cornstarch, or arrowroot powder
1 Tbls. water plus 1 tsp.
2 Tbls. parmesan cheese plus 2 tsp.
Instructions:
Heat oil in a stockpot over medium heat. Add garlic and sauté for 30 seconds. Add the next 5 ingredients and sauté for 10 minutes. Add 1/2 stock and bring to a boil. Simmer for 10 minutes. In batches, puree stockpot contents in a blender. Set aside in a separate bowl. In the same stockpot, heat remaining stock with mustard, pepper, salt, and evaporated milk. Bring to a gentle simmer. Add pureed vegetables, and simmer on low for 5 minutes. Add herbs, and simmer for 2 more minutes. Mix together cornstarch, or arrowroot powder, and water. Add to soup. Cook 2 minutes until thickened. Serve soup in bowls, garnished with parmesan cheese.
Rate this recipe:
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