Cream of Vegetable Soup
A delicious purée the whole family will love.
15 min
4 servings
250 calories
Ingredients
2 tbsp butter
1 small onion, diced
2 tbsp all-purpose flour
4 cups milk, heated
1 lb (450 g) cooked vegetables, your choice
1 tsp CCB Dip Mix
Sea Salt, to taste
Black Pepper, to taste
Instructions
Make a white sauce by sautéing diced onions in melted butter over medium-high heat in Multipurpose Pot. Sprinkle flour over onions, stirring for 1 minute.
Slowly add heated milk, whisking continuously.
Bring to a slow boil until sauce has thickened.
Puree cooked vegetable and CCB Dip Mix.
Add to white sauce, season to taste with Salt and Pepper and heat until steaming.
Nutritional Information
Per serving: Calories 250, Fat 11 g (Saturated 7 g, Trans 0.4 g), Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 29 g (Fiber 4 g, Sugars 6 g), Protein 11 g.
Tips
Variations:
1. Broccoli with 2 - 3 tsp Lemon Dilly Dip Mix.
2. Wilted spinach with 1⁄2 tsp nutmeg
3. Cauliflower with 2 - 3 tsp CCB Dip.
4. Green Peas with 2 tsp mint.
5. Tomato: add 1 - 19 oz can (540 ml) diced tomatoes with juice and 1 tbsp Pesto Sauce Mix