Creamy Parmesan Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a quick recipe to make, and it is so good! Ingredients:
2 tablespoons butter |
5 garlic cloves, minced (or chopped finely) |
1 small onion, diced |
8 cups water |
6 chicken bouillon cubes |
1 teaspoon celery salt |
1 teaspoon parsley |
1 teaspoon onion powder |
1 teaspoon garlic powder |
5 -6 red potatoes, diced |
1 cup sliced carrot (i use baby carrots) |
1 1/2 cups broccoli, cut into bite size pieces |
1 1/2 cups cauliflower, cut into bite size pieces |
1 cup milk, divided |
1/4 cup flour |
1/2-1 cup parmesan cheese, shredded |
Directions:
1. Saute onion and garlic in butter until soft.
2. Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
3. Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
4. In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
5. Add mixture into soup and simmer for 5 minutes, or until thickened.
6. Serve with parmesan sprinkled on top.
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