Cream of Vegetable Soup (with Variations)

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Cream of Vegetable Soup (Low Fat Cream Soup Base)

Source: Moosewood Restaurant Low-Fat Favorites : Flavorful Recipes for

Healthful Meals

Servings: 6

 

Think of this recipe as the basic template for making a low-fat creamy soup.

It gives specific ingredients for making broccoli, spinach, or asparagus

soup. The soup base is also good for carrot, celery, and zucchini soups.

Adaptations have been made to 'vegan' and are marked as such.

 

SOUP BASE:

2 1/2 cups chopped onions

1 garlic clove, minced or pressed

3 cups diced potatoes

1 cup chopped celery

3 cups water

vegetables and herbs of your choice (see below)

 

CHOOSE ONE OF THE FOLLOWING:

 

BROCCOLI:

5 cups chopped broccoli (florets and peeled stems)

1/2 teaspoon minced fresh thyme (1/4 teaspoon dried)

2 tablespoons chopped fresh basil (1 teaspoon dried)

1 tablespoon fresh marjoram (1/2 teaspoon dried)

 

SPINACH

10 ounces fresh spinach, rinsed, tough stems removed

1/4 teaspoon nutmeg

2 tablespoons chopped fresh basil (1 teaspoon dried)

1/2 teaspoon minced fresh thyme (1/4 teaspoon dried)

 

ASPARAGUS

5 cups chopped asparagus (about 3 pounds in the store)

2 tablespoons minced fresh dill (2 teaspoons dried)

1/2 teaspoon ground white or black pepper

2 cups plain soymilk with 2 Tbsp. lemon juice added (to substitute for

buttermilk)

salt to taste

 

In a soup pot, combine the onions, garlic, potatoes, celery, and water.

Bring to a boil, then cover, lower the heat, and simmer for 20 minutes.

 

Add your chosen combination of green vegetable and herbs and simmer for 10

to 15 minutes more, until the vegetables arc tender.

 

Working in batches in a blender or food processor, purée the soup with the

buttermilk alternative. Return it to the soup pot. Add salt to taste,

reheat, and serve.