Creamy Veggie Soup

Recipe by Deanna Kyre
READY IN: 50mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chopped cauliflower, celery, carrots and a sprinkle of salt in a pot then add enough water to cover and set to boil.
  • Add chili pepper olive oil to a frying pan on med-high heat and when it's hot, add the chopped onions and garlic. Stir occasionally until onions are soft and light brown.
  • When cauliflower/carrots/celery get soft, drain the water and add veggies to the pan with the onions/garlic. Add corn and continue cooking for the flavors to mix.
  • Pour all the veggies into the first pot you cooked and add the chicken broth. Cover and simmer for another 15 - 25 minutes.
  • Carefully, pour soup from pot into a blender and mix. Depending on the size of your blender, you might have to do this in several batches. Pour the soup back into the pot after it is blended.
  • Add the skim milk and Worcestershire sauce and heat again. Taste and add salt as needed, then serve.
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