Vegetable Cream Soup

2 Reviews
100% would make this recipe again

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Ingredients

??? olive oil ???
??? leeks, minced ???
??? broccoli, cut into small florets ???
??? cauliflower, cut into small florets ???
??? celery, diced into cubes ???
??? chicken broth, low-sodium ???
??? water ???
??? dried sage ???
??? milk, partly skimmed, 2% ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Pour olive oil in a saucepan and sauté leeks, broccoli, cauliflower and celery over low heat for 5 min.
  2. Add chicken broth, water and sage. Bring to a boil, cover partially and simmer for 20 min.
  3. Pour the preparation into the blender and purée.
  4. Add the milk and warm over low heat for a few minutes. Season with salt and pepper.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

100

Fat

6 g

10 %

Saturated 1.1 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

9 g

3 %

Fibre

3 g

11 %

Sugars

3 g

Net Carbs

6 g

Protein

5 g

Vitamin A

8 %

Vitamin C

85 %

Calcium

6 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin C, Vitamin K
Good source of  :
Folacin
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Milk and Alternatives 0
Fats 1
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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