Creamy Green Veggie Soup For Two
February 24, 2015
"Lots of vitamines in one plate. Its a very creamy soup with mild flavors, easy to pair with any kind of sandwich."
Original recipe yields 2 servings
- Serving Size: 1 (387.7 g)
- Calories 518.3
- Total Fat - 36 g
- Saturated Fat - 7.8 g
- Cholesterol - 20.7 mg
- Sodium - 758.8 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 5.5 g
- Sugars - 6.2 g
- Protein - 7.6 g
- Calcium - 139.7 mg
- Iron - 3.1 mg
- Vitamin C - 54.4 mg
- Thiamin - 0.3 mg
Step by Step Method
In a small sauce pan, saute the chopped onion, with 2 Tbs olive oil, over medium heat until translucent.
Remove onion and set aside. Add the other 2 Tbs of olive oil and saute the bread cubes, sprinkled with garlic salt, to make croutons. When they are golden brown, remove and set aside.
Return onion to pan; add the rest of the ingredients, except the heavy cream, mix well, bring to boil and lower the heat. Simmer for 10 minutes until the veggies are tender.
With an immersion blender, puree the soup until velvety creamy.
Serve on two bowls. Pour some on top cream and sprinkle with the croutons.
Tips & Variations
No special items needed.
Tags : Dinner Lunch Soups and Stews