Recipe - Creamy Vegetable Soup

2 teaspoon Olive oil
2 Cloves garlic
2/3 cup Cauliflower; chopped
2/3 cup Broccoli; chopped
1/3 cup Carrots; chopped
2 tablespoon Celery; plus 2 tsp., chopped
1/3 cup Onions; chopped
7 ounce Chicken stock; low sodium,
low fat
1 tablespoon Dijon mustard; plus 1
teaspoon
Salt and pepper; to taste
1 cup Evaporated skim milk
2 teaspoon Fresh dill; minced
1 One fourth teaspoon Fresh parsley; minced
2 teaspoon Cornstarch; or arrowroot
powder
1 tablespoon Water; plus 1 teaspoon
2 tablespoon Parmesan cheese; plus 2
teaspoons

Heat the oil in a stockpot over medium heat. Add the garlic and saut‚ for
30 seconds. Add the next 5 ingredients and saut‚ for 10 minutes. Add in
half the stock and bring to a boil. Simmer for 10 minutes. In batches,
pur‚e the contents of the stockpot in the blender. Set aside in a separate
bowl. In the same stockpot, heat remaining stock with the mustard, pepper,
salt, and evaporated milk. Bring to a gentle simmer. Add the pur‚ed
vegetables and simmer on low for 5 minutes. Add the herbs and simmer for 2
more minutes. Mix together the cornstarch or arrowroot powder and the
water. Add to the soup and cook for 2 minutes until thickened. Serve soup
in bowls, garnished with Parmesan cheese.

Per serving: calories 133, fat 4.3g, 29% calories from fat, cholesterol
6mg, protein 9.5g, carbohydrates 15.0g, fiber 2.1g, sodium 400mg.

Exchanges: 1 Monosaturated Fat, 1 Starch.

The recommended wines are: Chenin Blanc, Beaujolais, or Chianti.

Source: webmaster@MealsForYou.com Copyright © 19961998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 15 min, Cook: 30 min.

Recipe by: The American Diabetes Association's Flavorful Seasons Cookb

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 19,
1998