Med Lite
The other day I had a drawer full of vegetables in the fridge and it was time to clean. Maybe I've had one too many salads lately, because I was looking for something a little different. As luck would that I had about 2 / 3 of a gallon of skim milk needed to be used for final week - so I immediately thought in cooking cream soup. This proved to be a little unusual (and tasty), because normally my vegetable soups are tomato. I was surprised when I served this recipe each family member only ate every last drop (even teenagers in the house!).
Like most popular recipes, you can exchange ingredients and vegetables with whatever is at hand or need to use - it just happens to be how I made the recipe the night before. Note that although this is a cream soup - trying to keep as healthy as possible. Also - this is a recipe for vegetarian to make a meatless main dish!
Ingredients Cream of vegetable soup:
- 1 / 2 chopped Vidalia onion
- 1 / 2 chopped zucchini with skin
- 1 / 2 Pepper chopped green
- 1 / 2 cup flour
- 2 tablespoons light margarine
- 2 tablespoons olive oil
- 1 pounds broccoli
- 1 / 2 pound carrots, chopped
- 2 stalks celery, chopped
- 1 bunch small cauliflower chopped
- 2 / 3 gallon of milk skim
- 2 packets of powdered cheese mix
- salt and freshly ground pepper to taste
- Italian seasonings to taste
- 1 teaspoon thyme, rosemary and sage
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
A lot of soups cream are water based with the addition of milk, but I've always made my cream soups 100% basis whenever possible. I use skim milk, so it is more healthy, and you have to move to 100% of the milk-based soup cream more often while cooking - but I think the taste is just better.
I begin this recipe by putting cutting the onion, green pepper, celery and carrots and place in a large room 4 pot on the stove. Add the margarine and olive oil and turn the heat to med-high heat. What you do here is to get your vegetables soft butter and oil for about 5-6 minutes, stirring constantly.
Next take your milk and his hand is to sprinkle the 1 / 2 cup flour over the mixture in the pan, stirring with a spoon in your other hand. Do this until the flour is consumed, and it must end a mixture of vegetables with the flour which is grouped or a ball (well mixed). Brown, for about 60 seconds, then add the milk gradually as it moves the mixture until all on 2 / 3 gallon is gone. You have now created a street that has become the cream soup base.
Next I add the zucchini, broccoli and cauliflower to the pot (chopped course). I kept until I got to this point because these are much softer vegetables that cook quickly - and there is no point in the pre-cooking. Next I add all my spices, salt, pepper, rosemary, thyme and sage - plus Italian seasoning, garlic powder and cumin. All this seemed to mix very well together for this recipe and everyone loved the final taste.
Last but not least, I used 2 packets of powdered cheese. There are 2 reasons for doing this. The first is - not to use real cheese I'm cutting a lot of fat. In addition, we have designed this type of cheese, to get thick. Basically is the same mixture of powdered cheese might see used in the food service cheese pretzel, or macaroni and cheese. It has a thickening agent (such as corn starch) thickened cream until the soup even more - but also gives a taste of real cheddar cheese without having to use real cheese or Velveeta (you can do - just to wait until the soup is nearly done cooking!).
Once I added all the veggies I added enough extra milk to the level of about 2 "from the top of my fourth 4 pan. I did this to accommodate losses (evaporation), since this soup cook uncovered. You can either may not have to add milk to level off at the end depending on the number of vehicles used and the amount of space in the pot by.
Bring the soup to boil in med-high and then turn the burner to med-low and cook for about an hour and a half hours. While carrying a boil, stirring every 60 seconds - once you turn the recorder for the stir about 5-8 minutes each. This soup is best cooked in a Teflon-coated pan (best to clean too!).
John Pratt writes about his Fastest Weight Loss Diet, in addition to healthy recipes like this at Free Recipes Online!
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