Creamy Vegetable Soup


Serves: 4
Total Calories: 670

Ingredients

3 cups thinly sliced carrots
1 cup chopped onion
2/3 cup chopped celery
1-1/2 cups diced peeled potatoes
1 clove garlic, minced
1/2 teaspoon sugar
2 teaspoons vegetable oil
4 cups chicken broth
dash ground nutmeg
pepper to taste

Directions:

In a Dutch oven or soup kettle over medium-low heat, sauté carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper bring to a boil. Reduce heat cover and simmer for 30-40 minutes or until vegetables are tender. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Diabetic Exchanges: One serving (prepared with low-sodium chicken broth) equals 2 vegetable, 1 starch, 1/2 fat also, 136 calories, 116 mg sodium, 0 cholesterol, 23 gm carbohydrate, 5 gm protein, 3 gm fat.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

Serves: 4
Total Calories: 670
Calories from Fat: 60

This Creamy Vegetable Soup recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


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