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“You can use any left over vegetables for this soup, cauliflower, cabbage or any other”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups left over vegetables, minced
  • 1 tablespoon onion, minced
  • salt and pepper
  • 1 cup stock or 1 cup vegetable water
  • 2 tablespoons butter
  • 1 12 teaspoons flour
  • 1 cup milk (rich)
  • 1 cup cooked vegetables
  • parsley

Directions

  1. Melt butter and saute one tablespoon onion in this for 5 minute.
  2. blend in flour, salt and pepper.
  3. stir in the milk slowly and then the stock.
  4. bring to a boiling point.
  5. add the rest of the vegetables and cook until vegetables are soft.
  6. Place in a blender.
  7. place some parsley to garnish before serving.

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