Healthy vegetable soup

Recently I had a drawer full of vegetables in the refrigerator and it was time to purify it. Perhaps I have too many salads lately, because I was looking for something a bit 'different. Fortunately, I also had about 2 / 3 of a gallon of skim milk, had to be from week to use too late - so I immediately thought of cooking a soup with cream. This proved to be a bit 'unusual (and tasty), there are generally based my tomato vegetable soups. I was surprised when I wasThis recipe that every single member of the family ate every last drop (even young people in the house!).

Like most soup recipes you can use the ingredients and the vegetables with what you have on hand or the need to use up exchange - only to be, as I have the recipe last night. Note that even if it is a cream soup - I felt as healthy as possible. Also - this is a great vegetarian recipes for a meatless main dish to go!

Ingredients for the creamVegetable soup:

1 / 2 Vidalia onion, chopped
1 / 2 chopped zucchini with skin
1 / 2 green pepper chopped
1 / 2 cup of flour all
2 tablespoons margarine lite
2 tablespoons olive oil
£ 1 chopped broccoli
1 / 2 kg carrots, sliced
2 stalks celery chopped
1 bunch of chopped cauliflower
2 / 3 skimmed milk Gallonen
2 packets of cheese powder mix
Salt and freshly ground pepper to taste
Italian spices to taste
1 teaspoon thyme, rosemary and sage
1 tablespoon garlic powder
1 tablespoon groundCumin

Many creams with milk and water, but I always get my cream soups, 100% milk-based, as far as possible. I use skim milk, then it is healthier, and you have a 100% milk-based soup with cream, stirring frequently during cooking - but I think it's fair to taste better.

I begin this recipe to cut the onions, peppers, celery and carrots and put 4 liters in a big pot on the stove. Add the margarine and olive oil and turn the heatingmed-high. What will you do now you have to do is to get the soft vegetables in butter and oil for about 5-6 minutes, stirring constantly there.

Next you have the phone and milk sprinkle the 1 / 2 cup of flour to the mixture in the pan, stirring with a spoon in the hands of others. Do this until the flour is used, and what you should end up bonding with a veggie mix with flour, or dance up (even mixed). Brown this for about 60 seconds, and then add the milk littleGradually mix as you go around the 2 / 3 gallons left. Now you have a rue, you made the base for your cream.

I further zucchini, broccoli and cauliflower in the pot, of course (chopped). I helped them, until this point, because they are much softer that the vegetables cook quickly - and has no effect, before cooking. Next I add all my spices, salt, pepper, rosemary, thyme and sage - along with Italian spices, garlicpowder, and cumin. These all seemed to blend very well together for this recipe and everyone loved the end taste.

Last but not least, I used 2 packets of powdered cheese. There are 2 reasons I do this. The first is - by not using real cheese I'm cutting out a lot of fat. In addition, this type of cheese is designed to get thick. Basically it's the same powdered cheese mix you might see used in food service for pretzel cheese, or macaroni and cheese. It has a thickening agent (like Maize starch) which compresses your cream even more - but there's also a true taste of cheese, with no real use Velveeta or cheddar cheese (what could be done - just wait until the soup is almost done cooking!) .

Once I have a vegetable I added just enough extra milk has reduced the level of about 2 "from the top of my mug of 4 liters. I did this a) (by evaporation, how to cook this soup instead exposed. You may or may not be the milk in the IT industry atout in the end, depending on how many vegetables you use and how much space that takes the pot to complete.

Bring the soup on med-high and cook until the burner of Med-low and cook for about an hour to an hour and a half. During the boil, stirring every 60 seconds - If you turn the burner down to move every 5-8 minutes. This soup is best coated in a pan (preferably cooked for the task of cleaning!).