Creamy Vegetable Soup

Creamy Vegetable Soup

Creamy Vegetable Soup

3 (16 ounce) cans low sodium vegetable broth (or chicken broth if you prefer)
4 large carrots, chopped
2 medium potatoes, unpeeled and chopped
1 large onion, chopped
1/2 cup brown rice, uncooked
8 cups fresh broccoli, coarsely chopped
8 cups fresh cauliflower, coarsely chopped
1 cup fresh zucchini, cubed
4 1/2 cups skim milk
1 teaspoon black pepper, freshly ground

In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.

Reduce heat, simmer for 20 minutes.

Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender. Cool slightly.

Puree half of the mixture in a blender or food processor then return to soup pot. Add milk and pepper; mix well.

Heat through but do not boil.

Serves 16

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

The following items or measurements are not included below:
low sodium vegetable broth

Calories 122
Calories from Fat 7 (5%)
Amount Per Serving %DV
Total Fat 0.8g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 103mg 4%
Potassium 724mg 20%
Total Carbohydrate 24.2g 8%
Dietary Fiber 5.4g 21%
Sugars 3.9g
Protein 6.9g 13%
Vitamin A 4396mcg 87%
Vitamin B6 0.5mg 23%
Vitamin B12 0.3mcg 5%
Vitamin C 82mg 138%
Vitamin E 1mcg 5%
Calcium 155mg 15%
Iron 1mg 6%

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