Cream of Potato, Broccoli and Carrot |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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With this wonderful soup, your mouth, your stomach AND your heart will thank you! Found this healthy soup in a Central American magazine, Mucho Gusto. Although it is a cream soup, there is NO cream, just milk. Ingredients:
3 tablespoons unsalted butter |
3/4 lb carrot, peeled and cubed |
3/4 lb potato, peeled and cubed |
1/2 lb broccoli floret |
1/4 cup white onion, minced |
1 garlic clove |
1 tablespoon fresh ginger, peeled and grated |
1 pinch sugar |
salt, to taste |
pepper, to taste |
1 teaspoon white wine vinegar |
2 cups chicken broth |
3/4 cup milk (2% is ok) |
parsley, for garnish |
crouton, for garnish |
Directions:
1. In a soup pot, melt the butter then add the next seven ingredients. Season with salt and pepper.
2. Cook for 5 mintues, stirring occasionally, then add one cup of the broth. Cover and simmer until the vegetables are soft, about 5-10 minutes.
3. Add the remaining broth, the vinegar and the milk. Stir to combine and simmer for one minute.
4. In batches, liquify the soup in a blender and return to the pan. Adjust salt and pepper.
5. To serve, garnish with parsley and croutons.
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