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Garden-Fresh Vegetable Soup

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.
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
  • 1 tablespoons Unsalted margarine
  • 1/4 teaspoons Black pepper
  • 4 small White onions -- peeled
  • 1/2 cups Broccoli florets
  • 3 tablespoons Flour
  • 1/2 cups Small mushrooms --
  • 2 1/2 cups Low-sodium chicken broth Quartered
  • 1 md Carrot, peeled, and sliced 1 sm Yellow squash (about 1/4 lb)
Directions
  1. 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. 2
    melt the margarine over moderate
  3. 3
    heat .
  4. 4
    Add the whole onions and
  5. 5
    cook , turning frequently, for 8 to 10 minutes or until browned on all sides;
  6. 6
    transfer to a plate lined with paper towels and
  7. 7
    set aside.
  8. 8
    Blend the flour into the saucepan drippings and
  9. 9
    cook over moderate
  10. 10
    heat , stirring, for 2 to 3 minutes.
  11. 11
    whisk in the chicken broth and
  12. 12
    cook , stirring constantly, until slightly thickened--about 3 minutes.
  13. 13
    Add the reserved onions and the carrot, tarragon, lemon juice, and pepper.
  14. 14
    Bring to a
  15. 15
    boil , adjust the
  16. 16
    heat so that the mixture bubbles gently,
  17. 17
    cover , and
  18. 18
    cook for 8 to 10 minutes.
  19. 19
    Add the broccoli, mushrooms, and squash,
  20. 20
    cover , and
  21. 21
    cook about 5 minutes longer or until all the vegetables are tender.
  22. 22
    Gradually whisk in the yogurt and heat for 1 to 2 minutes.
  23. 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
Read it online: https://www.chefs-mate.com/recipe/garden-fresh-vegetable-soup-low-sodium/