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Creamy Vegetable Soup*




Source of Recipe


Treena and Graham Kerr Charting Course to Wellness


Recipe Introduction


Serves 4




List of Ingredients




1 large (1/2 Ib) russet potato, peeled and cut in eighths
1 small onion, peeled and sliced
3 cups low-sodium chicken or vegetable broth
3/4 cup chopped carrots
3/4 cup chopped mushrooms
3/4 cup frozen peas, thawed
2 tbsp chopped parsley
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 400 deg F. Roast potatoes and onions 30 minutes or until tender.
Blend with enough broth to cover in a blender. Pour pureed vegetables and remaining broth
into a large saucepan, and bring to a boil.

Add carrots and cook 15 minutes or until tender. Stir in mushrooms, peas,
and parsley, and heat through. Season with salt and pepper, and serve. A
wonderful lunch with a slice of crusty bread and a salad.

134 Calories;2g Fat;24g Carbs;4g Fiber;307mg Sodium
Exchanges: 1 Starch; 2 Vegetable



Recipe