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 Saute for 30 seconds. Add the next 5 ingredients and Saute 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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)