Cream of Vegetable Soup

Name: Cream of Vegetable Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 11 servings.
Ingredients: 2 cups chopped sweet onions; 1-1/2 cups chopped carrots; 1 cup chopped celery; 2 tablespoons canola oil; 4 cups cubed peeled potatoes; 1 large head cauliflower, broken into florets; 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth; 2 teaspoons salt; 2 teaspoons white pepper; 1/2 cup half-and-half cream; Fresh basil

The good news about Vicki Kamstra's slimmed-down soup is traveling fast. "I belong to an RV club and have passed on this recipe to 30 other women," she says from Spokane, Washington.

Ingredients

2 cups chopped sweet onions
1-1/2 cups chopped carrots
1 cup chopped celery
2 tablespoons canola oil
4 cups cubed peeled potatoes
1 large head cauliflower, broken into florets
3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
2 teaspoons salt
2 teaspoons white pepper
1/2 cup half-and-half cream
Fresh basil

Directions

In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool.
Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil.

Nutrition Facts

1 cup: 132 calories, 4g fat (1g saturated fat), 5mg cholesterol, 773mg sodium, 21g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Cream of Vegetable Soup in Light & Tasty December/January 2005