Cream of Vegetable Soup Recipe

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Ingredients:

Serving

2 cups chopped sweet onions
1-1/2 cups chopped carrots
1 cup chopped celery
2 tbsp canola oil
4 cups cubed peeled potatoes
1 large head cauliflower, broken into florets
3 cans (14-1/2 oz each) reduced-sodium chicken broth
2 tsp salt
2 tsp 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. Yield: 11 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	115.74 Kcal (485 kJ)
Calories from fat	34.9 Kcal
		% Daily Value*
Total Fat	3.88g	6%
Cholesterol	4.07mg	1%
Sodium	510.74mg	21%
Potassium	480.25mg	10%
Total Carbs	18.52g	6%
Sugars	6.22g	25%
Dietary Fiber	3.76g	15%
Protein	3.18g	6%
Vitamin C	30.2mg	50%
Vitamin A	0.7mg	22%
Iron	0.5mg	3%
Calcium	58.6mg	6%

Amount Per 100 g
Calories	59.58 Kcal (249 kJ)
Calories from fat	17.97 Kcal
		% Daily Value*
Total Fat	2g	6%
Cholesterol	2.1mg	1%
Sodium	262.91mg	21%
Potassium	247.22mg	10%
Total Carbs	9.53g	6%
Sugars	3.2g	25%
Dietary Fiber	1.94g	15%
Protein	1.64g	6%
Vitamin C	15.6mg	50%
Vitamin A	0.3mg	22%
Iron	0.3mg	3%
Calcium	30.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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