• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Creamy Vegetable Soup

  • Recipe Submitted by on

Category: Diabetic

 Ingredients List

  • 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
  • -teaspoon
  • 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
  • -powder
  • 1 tb Water; plus 1 teaspoon
  • 2 tb Parmesan cheese; plus 2
  • -teaspoons

 Directions

Heat the oil in a stockpot over medium heat. Add the garlic and saut”š for
30 seconds. Add the next 5 ingredients and saut”š for 10 minutes. Add in
half the stock and bring to a boil. Simmer for 10 minutes. In batches,
pur”še 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”šed
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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?