Creamy Green Veggie Soup For Two

2
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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
OK

Nutritional

  • 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 1

In a small sauce pan, saute the chopped onion, with 2 Tbs olive oil, over medium heat until translucent.

Step 2

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.

Step 3

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.

Step 4

With an immersion blender, puree the soup until velvety creamy.

Step 5

Serve on two bowls. Pour some on top cream and sprinkle with the croutons.

Tips & Variations


No special items needed.

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