Cream Of Vegetable Fridge Soup
"Fridge clean out before my weekend grocery shop sees the bins and containers ready for the fresh produce, it also sees to using whatever is left over from the past week for a pot or two of soup. Mix and matching vegetables that go well together makes for delicious soups. Creamed soups are wonderful for lunches and evening meals. Makes for great taste and no waste. This one is my basic and one I finally measured and got down on paper ‘Broccoli and Cauliflower’ recipe but any combination you have on hand will work, if you are short of a vegetable I find potatoes are a good add in. This makes for a large pot, the recipe not only can be halved but very open to your vegetable choices. Freezer friendly, using the screw lid freezer containers see the soup as fresh as the day it was made."
Ingredients
Nutritional
- Serving Size: 1 (376.3 g)
- Calories 245.3
- Total Fat - 15.5 g
- Saturated Fat - 7.2 g
- Cholesterol - 37.1 mg
- Sodium - 919.1 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 3.4 g
- Sugars - 8.2 g
- Protein - 9.9 g
- Calcium - 150.7 mg
- Iron - 1.1 mg
- Vitamin C - 25.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large soup pot over medium heat add oil lightly fry bacon, gently saute onions and celery, add in garlic, broccoli, cauliflower, carrots and potatoes, stir vegetables to mix and saute for 1- 2 minutes
Step 2
Add chicken broth and seasonings, salt and pepper to taste, bring to boil then simmer until vegetables are done
Step 3
Just before soup is done make a cream sauce using a medium pot over med heat melt butter, add flour stir, slowly whisk in the warm milk whisking until nice and creamy adding in salt and white pepper
Step 4
When vegetables are done I mash the vegetables with a potato masher, cool a little using an immersion blender or in batches in a blender, puree soup until smooth, whisk and blend in the cream sauce to soup, simmer a few minutes and it’s ready to serve
Tips
No special items needed.