Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe photo by Taste of Home

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"This blended soup makes a great first course for a special meal," says field editor Valerie Jones of Portland, Maine.

This recipe is:

Diabetic Friendly

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Creamy Vegetable Soup Recipe

Prep: 25 min. + cooling Cook: 30 min.

Yield: 4 Servings

25 30 55

Ingredients

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

Directions

In a Dutch oven or soup kettle over medium-low heat, saute 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. Yield: 4 servings (1-1/2 quarts).

Nutritional Analysis: One serving (prepared with reduced-sodium chicken broth) equals 136 calories, 3 g fat (0 saturated fat), 0 cholesterol, 116 mg sodium, 23 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Originally published as Creamy Vegetable Soup in Taste of Home February/March 1995, p17