Creamy Vegetable Soup
Ingredients
2 tsp. olive oil
2 cloves garlic
2/3 C. cauliflower, chopped
2/3 C. broccoli, chopped
1/3 C. carrots, chopped
2 Tbsp. celery plus 2 tsp., chopped
1/3 C. onions, chopped
7 oz. chicken stock, low sodium, low fat
1 Tbsp. 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 Tbsp. water plus 1 tsp.
2 Tbsp. parmesan cheese plus 2 tsp.
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)