Creamy Vegetable Soup
"For vegan option use olive oil and vegetable broth, omit the Parmesan cheese, add in some tofu if desired"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (291.7 g)
- Calories 337.4
- Total Fat - 24.6 g
- Saturated Fat - 7.8 g
- Cholesterol - 94.1 mg
- Sodium - 598.9 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 1.8 g
- Sugars - 2.7 g
- Protein - 20.6 g
- Calcium - 163.7 mg
- Iron - 1.5 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a stockpot saute onion in butter until transparent but not browned. the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender.
Step 2
Add the chili flakes, sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender adding in the garlic the last 2 minutes.
Step 3
Stir in broth; simmer for a few minutes. Add potatoes, cumin and seasoned salt; cook another 10-15 minutes or until vegetables are tender. Season with pepper to taste. Stir in cream and heat through.
Step 4
Ladle into bowl. Sprinkle with Parmesan cheese.
Tips
No special items needed.
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