Classic Cream Soup

When you're craving a creamy vegetable soup, this dish will be sure to bowl you over. You can combine whatever veggies you have on hand in the fridge or freezer - including broccoli, cauliflower, peas and carrots.

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Course Cream-Based Soups

Cuisine Continental

Servings servings

Calories 685.34 kcal

Ingredients

3 cup(s) leftover vegetables, minced
1 tablespoon(s) onions, minced
1 salt and pepper
1 cup(s) vegetable stock
2 tablespoon(s) butter
1/2 tablespoon(s) flour
1 cup(s) milk
1 parsley

Instructions

Melt butter and saute one tbsp of onion in it for 5 minute.
Blend in flour, salt and pepper; stir in the milk slowly and then the stock.
Bring to a boiling point.
Add the rest of the vegetables and cook until vegetables are soft.
Mix in a blender.
Place some parsley to garnish before serving.
Ready in 35 min.

Nutrition

Calories: 685.34kcalCarbohydrates: 91.52gProtein: 25.63gFat: 25.34gSaturated Fat: 15.93gCholesterol: 65.96mgSodium: 1214.95mgFiber: 26.1gSugar: 33.65g

Keyword Butter, Vegetables

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