Garden-Fresh Vegetable Soup

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Servings: 4 Difficulty: Advanced
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International-style warm and comforting soup that brings home-style flavor to your table
Garden-Fresh Vegetable Soup~ (Low-Sodium recipe image

This International soup features Unsalted margarine 1/4 teaspoon Black pepper, White onions — peeled 1/2 c Broccoli florets, Flour 1/2 c Small mushrooms –, Low-sodium chicken broth Quartered, Carrot. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Garden-Fresh Vegetable Soup~ (Low-Sodium recipe image
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Garden-Fresh Vegetable Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 473.0

Description

This International soup features Unsalted margarine 1/4 teaspoon Black pepper, White onions -- peeled 1/2 c Broccoli florets, Flour 1/2 c Small mushrooms --, Low-sodium chicken broth Quartered, Carrot. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Diagonally -- 1/2" thick Sliced 1/2" thick 1 1/2 ts Dried tarragon -- crumbled 1/2 c Plain low-fat yogurt 1 ts Lemon juice In a large heavy saucepan,
  2. melt the margarine over moderate
  3. heat .
  4. Add the whole onions and
  5. cook , turning frequently, for 8 to 10 minutes or until browned on all sides;
  6. transfer to a plate lined with paper towels and
  7. set aside.
  8. Blend the flour into the saucepan drippings and
  9. cook over moderate
  10. heat , stirring, for 2 to 3 minutes.
  11. whisk in the chicken broth and
  12. cook , stirring constantly, until slightly thickened--about 3 minutes.
  13. Add the reserved onions and the carrot, tarragon, lemon juice, and pepper.
  14. Bring to a
  15. boil , adjust the
  16. heat so that the mixture bubbles gently,
  17. cover , and
  18. cook for 8 to 10 minutes.
  19. Add the broccoli, mushrooms, and squash,
  20. cover , and
  21. cook about 5 minutes longer or until all the vegetables are tender.
  22. Gradually whisk in the yogurt and heat for 1 to 2 minutes.
  23. Do not boil or the mixture will curdle

Nutrition Facts

Servings 4

Amount Per Serving
Calories 473.0kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 5.8g29%
Cholesterol 133.5mg45%
Sodium 182.9mg8%
Total Carbohydrate 20.4g7%
Dietary Fiber 2.7g11%
Sugars 5.4g
Protein 43.0g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, black, blending, boiling, broccoli, broth, carrot, chicken, florets, flour, gardenfresh, international, lowsodium, margarine, mushrooms, onions, peeled, pepper, quartered, sliced
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